Rosemary, Bacon, and Tomato Frittata

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.

3 . Stage

Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.

4 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.