Christina Clark
@stylechristina
Rosemary Bacon Tomato Frittata
This delicious Rosemary Bacon and Tomato Frittata is a perfect blend of flavors, featuring tender red potatoes, crispy bacon, and fresh tomatoes, all held together by a creamy egg mixture. It's an ideal dish for breakfast, brunch, or a light dinner, and is sure to impress your family and friends.
Details
- Cuisine:american
- Meal Type:brunch
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time25 min.
- Cook time50 min.
- Total time75 min.
- Servings6
Ingredients
- 1 pound, diced
- 12
- 1 cup
- 3/4 cup
- 1 tablespoon, divided
- to taste
- to taste
- 6 ounces, cut crosswise into 1/2-inch pieces
- 1, diced
Cooking Instructions
Follow our step-by-step guide on how to make Rosemary Bacon Tomato Frittata.
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a microwave-safe bowl, combine the diced potatoes and microwave them for 2 to 3 minutes, stirring occasionally, until they are tender but still hold their shape.
Step 3
In a separate bowl, whisk together the eggs, grated Parmesan cheese, milk, and half of the minced rosemary until smooth. Season the mixture with salt and pepper to taste.
Step 4
In a large oven-proof skillet, sauté the bacon over medium-high heat for 4 to 5 minutes until it is almost crisp. Remove about 1/4 cup of the cooked bacon and set it aside for later. Drain all but 2 tablespoons of the bacon drippings from the skillet.
Step 5
Add the cooked potatoes and the remaining bacon to the skillet, sautéing for an additional 1 to 2 minutes until the bacon is crisp. Remove the skillet from heat.
Step 6
Gently stir the diced tomato and the egg mixture into the potato and bacon mixture. Sprinkle the reserved bacon and the remaining rosemary on top of the egg mixture.
Step 7
Transfer the skillet to the preheated oven and bake for about 40 minutes, or until the eggs are set and the frittata is golden brown. Once done, cut the frittata into wedges and serve.