Best 2 Bacon Rosemary Frittata Recipes

Start your day with a delightful and savory treat - a bacon-rosemary frittata. This Italian-inspired dish combines the smoky flavor of bacon, the aromatic fragrance of rosemary, and the fluffy texture of eggs into a delectable breakfast or brunch option. This recipe offers a step-by-step guide to creating the perfect frittata, from preparing the ingredients to cooking it to perfection.

In addition to the classic bacon-rosemary combination, the article also includes variations to cater to different tastes and dietary preferences. For a vegetarian option, the "Roasted Vegetable Frittata" replaces bacon with a medley of colorful roasted vegetables, while the "Spinach and Feta Frittata" incorporates the freshness of spinach and the tanginess of feta cheese. For those who love a cheesy indulgence, the "Three-Cheese Frittata" combines Parmesan, cheddar, and mozzarella cheeses for a rich and gooey experience.

Each recipe is accompanied by detailed instructions, cooking times, and ingredient lists, ensuring that even novice cooks can successfully create these delicious frittatas. With its versatility and ease of preparation, this article provides a collection of recipes that are perfect for a hearty breakfast, a light lunch, or a quick and satisfying dinner.

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 nonstick skillet to prevent the frittata from sticking.
Cook the bacon until it is crispy, but not overcooked.
Use fresh rosemary for the best flavor.
Grate the Parmesan cheese finely so that it melts evenly.
Be careful not to overcook the frittata, as it will become dry.
Let the frittata cool for a few minutes before slicing and serving.

Conclusion:

This bacon rosemary frittata is a delicious and easy-to-make breakfast, lunch, or dinner. It is packed with flavor and is sure to please everyone at the table. The combination of bacon, rosemary, and Parmesan cheese is a classic, and it is always a winner. This frittata is also a great way to use up leftover bacon and rosemary. So next time you are looking for a quick and easy meal, give this bacon rosemary frittata a try.

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