Rosemary, bacon, and tomato frittata is a colorful and savory dish to serve on weekend mornings or for holiday brunches.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
325 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
Step 3
Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
Step 4
Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
Step 5
Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
Step 6
Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.
Ingredients
12 eggs
salt and ground black pepper to taste
1 cup grated Parmesan cheese
1 large tomato, diced
1 pound red potatoes, diced
1 tablespoon minced fresh rosemary, divided
6 ounces bacon, cut crosswise into 1/2-inch pieces
