Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels.
Heat a medium skillet over medium high heat. Add bacon pieces.
Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.
Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.
Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.
Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more.
Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.
Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.
Serving size: 1/6th of the frittata
Fat (g): 19
Carb (g): 3
Fiber (g): 1
Protein (g): 15
Net carbs (g): 2