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Rosemary, Bacon, and Tomato Frittata

geekoman

"This has become a family favorite on Christmas morning. The rosemary adds a distinctive flavor everyone seems to enjoy."
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Ingredients

1 h 10 m servings 325 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
  3. Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
  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.
  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.
  6. Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

Nutrition Facts


Per Serving: 325 calories; 18.4 g fat; 16.2 g carbohydrates; 23.9 g protein; 396 mg cholesterol; 578 mg sodium. Full nutrition

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Reviews

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I only made 1/2 the recipe. Think breakfast frittata...bacon and potatoes. It was tasty. I liked the rosemary.

The only thing this recipe needs is onions.

This was an easy way to impress my aunt's at my mom's house when I last went to visit. The uncle's were dubious as t they thought it similar to quiche, and the refrain of,"Real men don't eat qu...

Love this so did my family! I didnt have rosemary so I used thyme, which my husband prefers anyway, Also, I added zucchini and roasted it with the potatoes in the oven instead of microwave, also...