Best 2 Bacon Rosemary Frittata Recipes

Craving a delightful and savory dish that combines the smoky, crispy texture of bacon with the aromatic freshness of rosemary and the richness of eggs? Look no further than the bacon rosemary frittata, a versatile and flavorful Italian dish that is perfect for breakfast, brunch, or a light lunch. With its simple yet elegant ingredients and easy-to-follow steps, this frittata is a culinary delight that is sure to impress your taste buds and leave you feeling satisfied. Whether you prefer your frittata fluffy and light or golden and crispy, this recipe offers variations to suit your preferences. So gather your ingredients, heat up your skillet, and embark on a culinary journey to create a bacon rosemary frittata that will tantalize your senses and become a staple in your kitchen repertoire.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 ROSEMARY FRITTATA

Bacon Rosemary Frittata image

this recipe was born on a really cold winter morning. all we had to work with were the dwindling items in the fridge and no desire to brave the elements and go out. this was what we came up with! the quantities that i have listed are approximations; adjust to your taste and play around with the ingredients! almost anything you have on hand is going to be great!

Provided by leigh ann terry

Categories Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

5 large eggs
4 slices turkey bacon
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup freshly grated Fontina cheese (parmesean would also work well)
salt & freshly ground black pepper
1/2 tablespoon olive oil
1 tablespoon butter
3 tablespoons half-and-half

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.

Tips:

Use a good quality non-stick skillet to prevent the frittata from sticking.
Make sure the skillet is hot before adding the egg mixture. This will help to create a crispy crust.
Cook the frittata over medium heat. This will help to prevent the eggs from overcooking and becoming dry.
Do not stir the egg mixture while it is cooking. This will prevent the frittata from becoming tough.
Once the frittata is cooked through, remove it from the skillet and let it cool for a few minutes before slicing and serving.

Conclusion:

A bacon rosemary frittata is a delicious and easy-to-make breakfast, lunch, or dinner option. It is packed with flavor and nutrients, and can be enjoyed by people of all ages. With a few simple tips, you can make a perfect frittata every time. So next time you are looking for a quick and easy meal, give this bacon rosemary frittata a try. You won't be disappointed!

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