Breakfast Sandwich Frittata

• 5 large eggs
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1/8 tsp cayenne pepper
• 3 tbsp mixed chopped herbs (such as parsley, chives, and chervil)
• 2/3 cup grated sharp cheddar (2 ounces)
• 1 coarse salt and ground pepper
• 2 slice bacon, cut cross-wise into 1/4-inch pieces
• 1 pita, split horizontally into 2 rounds

1. Preheat oven to 425.
2. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese.
3. Season with salt and pepper.
4. In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally until crisp, 7 minutes.
5. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl.
6. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to plate.
7. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
8. Add egg mixture and cook over medium, gently stirring, 30 seconds.
9. Top egg mixture with otherpita side, cut side down; transfer to the oven and bake 8 minutes.
10. Sprinkle evenly with remaining cheese, then bake until frittata is puff and golden, about 8 minutes.
11. Let stand 3 minutes, then cut into wedges and serve warm.

eggs, heavy cream, milk, cayenne pepper, herbs, cheddar, salt, bacon, pita

Taken from cookpad.com/us/recipes/332505-breakfast-sandwich-frittata (may not work)