Bacon and Roasted Veggie Frittata

• 6 eggs
• 3 egg whites
• 1 Tbsp milk
  
• 1 cup broccoli, chopped
• 1 cup bell pepper, diced
• 1 large onion, diced
• 3 jalapenos, diced
• 5 slices bacon, cooked and diced
• 1/2 Tbsp oil or liquid bacon fat
  

Yields 4-6 slices.

1. Preheat oven to 350 degrees
2. Whisk together eggs, egg whites, and milk in a medium bowl.
   
3. Heat cast iron skillet to medium heat on stovetop, adding oil/bacon drippings when warm. Coat sides of pan with oil, using a brush if necessary.
   
4. Add broccoli and onion to skillet; saute for 1 minute.
5. Add bell pepper and jalapeno to skillet; saute additional 2 minutes.
6. Pour egg evenly over veggies, tilting skillet to coat as necessary.
7. Cook egg mixture on stovetop for 3 minutes, until outer edge is just starting to firm.
8. Place cast iron skillet in preheated oven and cook for 30-35 minutes, until center is firm and top is shiny.