- 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
- 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.
04/13/2018
recipepes.com
Rosemary, Bacon, and Tomato Frittata, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
