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.

BACON, GRUYERE, AND BUTTERNUT SQUASH FRITTATA

Steps:

• Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.
• Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.
• Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.

VEGETABLE BACON FRITTATA

Steps:

• In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.

BACON CHEESE FRITTATA

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.

BACON AND MUSHROOM FRITTATA

Steps:

• Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
• Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
• Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
• Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
• Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.

MUSHROOM, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
• In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
• Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
• While potatoes are cooking, beat eggs, salt, and pepper.
• Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
• Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
• Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
• Slide out onto serving plate and cut into wedges.

SWEET POTATO FRITTATA WITH BACON

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Crumble bacon.
• Add potatoes and onions to reserved drippings in skillet; cook on medium heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat; stir in bacon.
• Beat eggs and Neufchatel in medium bowl with whisk until blended. Gradually whisk in milk, rosemary and pepper; pour over mixture in skillet. Cover; cook on low heat 10 to 15 min. or until eggs are almost set. Sprinkle with cheese. Cover; cook 5 min. or until cheese is melted and eggs are set.

ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450 degrees F.
• Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

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.