Name: Rosemary, Bacon, and Tomato Frittata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Red potatoes, diced - 1 pound; Eggs - 12; Grated Parmesan cheese - 1 cup; Milk - ¾ cup; Minced fresh rosemary, divided - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Bacon, cut crosswise into 1/2-inch pieces - 6 ounces; Tomato, diced - 1 large

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary, Bacon, and Tomato Frittata

1. Red potatoes, diced - 1 pound

2. Eggs - 12

3. Grated Parmesan cheese - 1 cup

4. Milk - ¾ cup

5. Minced fresh rosemary, divided - 1 tablespoon

6. Salt and ground black pepper to taste - 1 tablespoon

7. Bacon, cut crosswise into 1/2-inch pieces - 6 ounces

8. Tomato, diced - 1 large

How to cook deliciously - 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.