Best Bacon Rosemary Frittata Recipes

ROSEMARY, BACON, AND TOMATO FRITTATA

Steps:

• 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.

FRITTATA WITH ROSEMARY, BACON AND TOMATO

Steps:

• Preheat oven to 375 degrees
• Place potatoes in microwave, stirring, for 2-3 min, tender but firm.
• Whisk milk, eggs, Parmesan cheese, and half rosemary and season with salt and pepper
• Saute potatoes in bacon drippings in oven proofed pan, over medium high till crisp, 4-5 mins.
• Remove pan from heat, and stir in egg mixture and tomatoes into the pan
• Stir in bacon and remaining rosemary.
• Bake in preheated oven until eggs are set and frittata is browned, about 40 mins.

BACON ROSEMARY FRITTATA

Steps:

• add the olive oil and 1/2 of the butter to a warm, oven-proof skillet.
• just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.) fry the bacon until crispy.
• do not drain the skillet (the turkey bacon that we get renders very little fat.) remove the bacon and drain on paper towels.
• in a seperate bowl combine the eggs and half and half and beat well.
• add the rosemary, salt and pepper.
• add the last 1/2 tablespoon of butter to the skillet and just melt.
• add the eggs.
• cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook.
• crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later.
• cook until just setting up, about 2 minutes.
• do not stir the eggs or you will just scramble them.
• remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.