Tomato, Bacon, and Pan-Roasted Garlic Frittata

tomato-bacon-pan-roasted-garlic-frittata
Photo by Melanie Acevedo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 385 calories
    • Calories 272 calories from fat
    • Fat 30 g
    • Sat Fat 9 g
    • Cholesterol 547 mg
    • Sodium 840 mg
    • Protein 22 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 176 mg

Ingredients

  1. Check 4 slices bacon
  2. Check 2 cloves garlic, peeled
  3. Check 10 large eggs, beaten
  4. Check 1 beefsteak tomato, cut into 1/2-inch pieces
  5. Check 1/4cup grated Parmesan
  6. Check kosher salt and black pepper
  7. Check 4cups mixed greens
  8. Check 2tablespoons olive oil
  9. Check 1tablespoon balsamic vinegar

Directions

  1. Heat oven to 350° F. In an ovenproof nonstick skillet, cook the bacon and garlic over medium heat until the bacon is crisp and the garlic is browned, 7 to 8 minutes.
  2. Transfer the bacon to a paper towel-lined plate, then crumble. In a small bowl, smash the garlic until creamy.
  3. Pour off all but 2 tablespoons of drippings from the skillet and return to medium-high heat. Add the garlic and eggs and cook, stirring, for 30 seconds.
  4. Reduce heat to medium-low and continue cooking, without stirring, until the eggs are beginning to set at the edges, 3 to 4 minutes.
  5. Add the crumbled bacon, tomatoes, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to the oven. Bake until the center is set, 10 to 12 minutes.
  6. Toss the greens with the oil, vinegar, and ¼ teaspoon each salt and pepper. Serve with the frittata.