Best Bacon Tomato Frittata Recipes

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BACON, ONION AND TOMATO FRITTATA



Bacon, Onion and Tomato Frittata image

Make and share this Bacon, Onion and Tomato Frittata recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

8 slices bacon, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, thinly sliced
2 medium tomatoes, peeled,seeded,chopped
10 large eggs
1/3 cup chopped fresh basil
1/2 cup freshly grated parmesan cheese

Steps:

  • In medium, broilerproof, nonstick skillet, cook bacon until crisp.
  • Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1 tblsp drippings from skillet.
  • Add olive oil to skillet.
  • Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
  • Reduce heat to medium-low.
  • Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
  • Preheat broiler.
  • Whisk eggs in large bowl until frothy.
  • Whisk in bacon, basil and season to taste.
  • Pour into skillet with vegetables.
  • Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
  • Sprinkle top with Parmesan cheese.
  • Broil frittata until top puffs and turns golden, about 3 minutes.
  • Slide frittata onto platter.
  • Serve warm or at room temperature, cutting into wedges.

Nutrition Facts : Calories 332.4, Fat 26.6, SaturatedFat 8.9, Cholesterol 380.4, Sodium 498.6, Carbohydrate 4.7, Fiber 0.8, Sugar 2.6, Protein 17.8

ROSEMARY, BACON, AND TOMATO FRITTATA



Rosemary, Bacon, and Tomato Frittata image

This has become a family favorite on Christmas morning. The rosemary adds a distinctive flavor everyone seems to enjoy.

Provided by geekoman

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 pound red potatoes, diced
12 eggs
1 cup grated Parmesan cheese
¾ 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

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.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 16.2 g, Cholesterol 396.4 mg, Fat 18.4 g, Fiber 1.7 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 603.9 mg, Sugar 3.9 g

BACON AND TOMATO FRITTATA



Bacon and Tomato Frittata image

Whip up a hearty egg dish in just 20 minutes - breakfast, lunch or dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 9

1 carton (16 oz) cholesterol-free fat-free egg product
1/4 teaspoon salt-free garlic-and-herb seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
2 large roma (plum) tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 tablespoons real bacon pieces (from 2.8-oz package)
2 tablespoons light sour cream

Steps:

  • In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
  • In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
  • Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

BACON TOMATO FRITTATA



Bacon Tomato Frittata image

My DH is the breakfast maker in this house and this is one of his specialties. I hope you enjoy it as much as I do.

Provided by Boca Pat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices bacon
7 eggs
1/4 cup milk
1 teaspoon Dijon mustard
1 cup coarsely chopped seeded tomatoes
1 garlic clove, minced
1 cup shredded cheddar cheese

Steps:

  • Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
  • In medium bowl, combine eggs, milk and mustard; blend well.
  • Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
  • Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
  • Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

BACON TOMATO AND CHEESE FRITTATA



Bacon Tomato and Cheese Frittata image

Frittatas aren't just for breakfast! They make a great lunch or midnight snack too! I squeeze the tomatoes with a few paper towels to get the juice out. Feel free to add more or less of the toppings, to suit your families tastes.

Provided by FLUFFSTER

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) carton fat-free liquid egg product or 8 eggs
1/4 teaspoon salt-free garlic and herb seasoning
1/4 teaspoon salt (optional)
1 tablespoon canola oil or 1 tablespoon soybean oil
4 medium green onions, sliced (1/4 cup)
two small tomatoes, seeded and chopped
2 ounces shredded sharp cheddar cheese
2 tablespoons bacon, cooked until crisp and chopped
2 tablespoons reduced-fat sour cream, if desired

Steps:

  • In medium bowl mix egg product, garlic-and-herb seasoning and salt, if using; set aside.
  • In 10 ounce non-stick, oven-proof skillet, heat oil over medium heat.
  • Add onions; cook and stir one minute.
  • Reduce heat to medium-low.
  • Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that un-cooked egg mixture can flow to bottom of skillet, until set.
  • Set oven control to broil. Top frittata with tomatoes, cheese and bacon.
  • Broil with top 4 inches from heat 1-2 minutes or until cheese is melted.
  • Top each serving with sour cream.
  • Times are approximate.

Nutrition Facts : Calories 103, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.8, Sodium 93.5, Carbohydrate 1.6, Fiber 0.4, Sugar 0.4, Protein 4

TOMATO BACON FRITTATA



Tomato Bacon Frittata image

You know what makes any frittata better? You guessed it. Bacon. Tomatoes help too-as do sliced green onions and melted cheddar cheese.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 eggs
1/4 cup milk
2/3 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Bacon, cut into bite-size pieces
1/3 cup plus 1 Tbsp. green onion slices, divided
1 plum tomato, chopped

Steps:

  • Whisk eggs and milk in medium bowl until blended. Stir in cheese, bacon and 1/3 cup onions.
  • Pour into nonstick skillet; cover. Cook on medium heat 8 to 10 min. or until center is set.
  • Top with tomatoes and remaining onions. Cut into wedges to serve.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 14 g

FRITTATA WITH ROSEMARY, BACON AND TOMATO



Frittata with Rosemary, Bacon and Tomato image

Categories     Egg     Breakfast     Bake

Number Of Ingredients 7

1 pounds red potatoes, diced
12 ears eggs, whisked
1 cup Parmesan cheese, grated
3/4 cup milk
1 tablespoon fresh rosemary, minced
6 slices bacon, cooked and cut
1 ear tomato, sliced

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, ARUGULA, SUNDRIED TOMATO FRITTATA



BACON, ARUGULA, SUNDRIED TOMATO FRITTATA image

Categories     Cheese     Egg     Pork     Tomato     Breakfast     Sauté

Number Of Ingredients 10

7 eggs
½ cup half & half or heavy cream
6 slices bacon (thick-cut preferably)
1/3 cup packed arugula leaves, stems removed and roughly chopped
6-8 sundried tomatoes, sliced into thin strips (about 4 strips per tomato)
6 oz. fontina cheese, grated
1 tbsp. fresh parsley, minced
Salt & pepper
1 shallot, minced
1 tbsp. olive oil

Steps:

  • In a large skillet, fry bacon over medium heat until cooked well, not too crispy. Drain on paper towel. Chop coarsely and set aside. In a bowl, whisk eggs, half & half (or heavy cream), parsley, salt & pepper. Add sundried tomatoes, arugula and half of the fontina and mix well. In a 9" non-stick skillet over medium heat, add 1 tbsp. olive oil. When warm, add minced shallot and sauté over medium to medium-high heat for about 3-4 minutes until soft. Add reserved bacon pieces in and sauté another minute or so. Add egg mixture to skillet and turn heat down to low. With a fork, spread out bacon, arugula and sundried tomatoes so that they are evenly distributed. Let eggs cook slowly and look for them to be set around the edges. You don't want the bottom to brown. As it sets, use a rubber spatula to slide around the rim of the skillet to help loosen the frittata from the pan. You can also try and gently jiggle the pan to help loosen it. When the frittata is completely set on the bottom and at the edges but still wet on top, add remaining fontina cheese evenly on the top and place skillet in middle rack in oven set to high broiler. If your skillet has a plastic handle, double-wrap the handle in aluminum foil. Check it often and when the top is set and a light golden color, using a good pot holder, take skillet out of oven and let sit on stovetop for a couple of minutes. Using a good pot holder, carefully slide frittata out onto plate and either serve warm or let cool to room temperature and serve. It's best served warm or room temperature, not cold. NOTES: If using a larger skillet, like a 12", use 9-10 eggs instead of 7 and add a little more filling.

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