Bacon Tomato Frittata Recipes

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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

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

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

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.

EASY BACON FRITTATA



Easy Bacon Frittata image

In just 25 minutes, your family could be sitting down to this cheesy frittata with tomatoes and hash browns. Easy? You bet.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 Tbsp. oil
2 cups ORE-IDA Shredded Hash Brown Potatoes
6 eggs
1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Bacon, cut into 1/2-inch pieces
2 green onions, sliced
1/4 tsp. pepper
1/3 cup KRAFT Shredded Sharp Cheddar Cheese
1 small tomatoes, chopped

Steps:

  • Heat oil in medium nonstick skillet on medium-high heat. Add hash browns; cook 8 to 10 min. or browned, stirring occasionally. Spread hash browns to evenly cover bottom of skillet.
  • Whisk eggs in medium bowl until blended. Stir in bacon, onions and pepper; pour over hash browns. Cover; cook on medium-low heat 10 min. or until center is set.
  • Top with cheese and tomatoes.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  • Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

FRITTATA WITH BACON, TOMATOES, AND GARLIC CONFIT



Frittata with Bacon, Tomatoes, and Garlic Confit image

This is a quick meal that is sure to become a regularly requested favorite. The beautiful arrangement of ingredients topped with the garlic confit will not only change the way you prepare eggs, but makes the perfect meal for weeknights or weekend mornings.

Provided by Nancy Silverton

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 14

1 bulb garlic, peeled
1 dried chile de árbol
1/2 cup extra-virgin olive oil, or enough to completely submerge the garlic
1 scallion
3 large eggs
kosher salt
4 slices cooked bacon
2 tablespoons unsalted butter
6 roasted cherry tomatoes, Toss 2 C cherry tomatoes with 3 Tbsp olive oil, 1 tsp sugar, and salt to taste. Broil 10 minutes, until caramelized.
5 cloves garlic "confit"
1/2 teaspoon fresh thyme leaves
1 ounce fresh goat cheese
Freshly ground black pepper
Grated Parmigiano-Reggiano, for serving

Steps:

  • Garlic confit: Put the garlic, chile, and olive oil in a small saucepan and heat over low until it just starts to bubble. Simmer until the garlic cloves are buttery and spreadable, about 20 minutes. Remove from the heat and allow to cool. You can store, refrigerated in an airtight container, for several days.
  • Thinly slice the scallion on a bias. Whisk the eggs in a small bowl with 1/4 teaspoon kosher salt and about 1 teaspoon water. Add the sliced scallion and whisk to combine.
  • Thinly slice the bacon on a bias, like the scallion. Arrange the sliced bacon, cooked tomatoes, crumbled cheese, garlic cloves from the confit, and thyme leaves ready in front of you. Set an 8-inch nonstick skillet over low heat, and melt the butter in it until the foam has risen and fallen, about 3 to 5 minutes.
  • Pour the eggs into the pan. As they cook, use a heatproof rubber spatula to draw the edges inward, away from the sides, tilting the pan so the raw egg fills the empty space created. Continue gently cooking and pulling the eggs until no egg runs off when you tilt the pan. Remove from the heat. Scatter the garlic, thyme, tomatoes, cheese, and bacon over the frittata. Sprinkle with black pepper and grated cheese. Gently slide the frittata from the skillet onto a plate, and serve.

BACON AND ASPARAGUS FRITTATA



Bacon and Asparagus Frittata image

My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

12 ounces bacon
2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
1 cup chopped onion
2 garlic cloves, minced
10 large eggs, beaten
1/4 cup minced parsley
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese

Steps:

  • In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

POTATO & BACON FRITTATA



Potato & Bacon Frittata image

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

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