Name: Rosemary, Bacon, and Tomato Frittata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 pound red potatoes, diced; 12 eggs; 1 cup grated Parmesan cheese; 0.75 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

Ingredients

1 pound red potatoes, diced
12 eggs
1 cup grated Parmesan cheese
0.75 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

Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).
Step 2

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

Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
Step 4

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.
Step 5

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.
Step 6

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

Enjoy your meal!