Frittata With Rosemary Bacon And Tomato 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

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.

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     Frittata

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 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.

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     Frittata

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

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     Frittata

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

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     Frittata

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 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

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

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