1 cup Queso Fresco, crumbled (can replace w/Feta if cannot find but it will be a stronger, saltier flavor so adjust salt and leave out the lime)
8 large eggs
1/4 cup heavy cream
1 tsp sea salt & fresh ground pepper (or to taste)
Mexican Blend shredded cheese to top
Preheat the oven to 375F.
Saute the onion, bacon, jalapeño and black pepper in the olive oil on medium heat until onions are translucent and bacon is browned.
While onions are sauteing, beat the eggs and cream with salt and pepper. Set it aside.
Add the diced tomatoes and lime juice to the pan. Add both seasoning powders and stir to combine. Keep it moving around in the pan until liquid reduces to approximately half (err on the side of drier or your final product will be floppy).
Add the queso fresco and eggs to the pan and stir to evenly distribute. Turn off the burner and continue to stir for 2-3 minutes. The residual heat will continue to cook the eggs, but you don't want the bottom to set up before the top (hence the stirring).
Move the whole pan to the oven, and allow it to cook for about 15 minutes. At around 10 minutes of cooking time, open the oven and give the pan a jiggle (use an oven mitt!) and check to see if the eggs jiggle back (like a liquid) or if they are stiffer (like a fluffy omelet). If they aren't stiff yet let them cook another 2 minutes before checking again. Keep testing until the tops are set - but NOT hard or brown. Remove from the oven.
Sprinkle with the shredded cheese and let rest for 2-3 minutes before serving.
Don't forget to use an oven-safe pan (stainless steel or cast iron recommended)!
This recipe would also be tasty with Feta cheese instead of Queso Fresco, but you may want to use slightly less salt as Feta has its own saltiness.
Recipe by Yeah, I Made It! at https://yeahimadeit.com/southwest-sunday-frittata/