-
-
My review
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 325 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
- Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
- 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.
- 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.
- 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
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
3/27/2015
I only made 1/2 the recipe. Think breakfast frittata...bacon and potatoes. It was tasty. I liked the rosemary.
2/22/2017
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...
12/10/2015
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...