Frittata with Leftover Brisket

Made this for breakfast this morning. It was pretty good, for eggs. Filling and low-carb.

Ingredients:

• Nonstick cooking spray
• 7 eggs
• 3/4 cup heavy cream
• Leftover brisket (ours was from Dickey's), cut into bite-size pieces
• 1 jalapeno pepper, chopped
• 1/4 red bell pepper, chopped
• 3/4 tsp cumin
• 1 tsp chili powder
• 1/4 yellow onion, chopped
• 1 clove garlic, crushed
• Salt & pepper, to taste
• 1 cup shredded cheddar cheese

Directions:

1. Heat oven to 375F, and spray a 9x13-inch baking dish with nonstick cooking spray.
2. Sprinkle leftover meat, chopped vegetables, and 3/4 cup cheese in an even layer on bottom of baking dish. 
3. In a bowl, whisk eggs with heavy cream, garlic, cumin, chili powder, salt, and pepper.
4. Pour egg mixture over meat and vegetables in baking dish.
5. Bake for 25-30 minutes, until frittata is almost done. Sprinkle with remaining 1/4 cup cheese and bake for an additional 3-5 minutes.
6. Remove from oven and allow to sit for 5 minutes before serving. 
7. Serve as is, or top with salsa and fresh cilantro.