Rosemary, Bacon, And Tomato Frittata

Ingredients

• Servings: 6
• 1 pound red potatoes, diced
• 12 eggs
• 1 cup grated parmesan cheese
• 3/4 cup milk
• 1 tablespoon minced fresh rosemary, divided
• salt and ground black pepper to taste
• 6 ounces bacon, cut crosswise into 1/2-inch pieces
• 1 large tomato, diced

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.