Rosemary, Bacon, and Tomato Frittata

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

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
• 0.75 cup milk

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.