Tomato, Bacon, and Pan-Roasted Garlic Frittata

Tomato, Bacon, and Pan-Roasted Garlic Frittata
Melanie Acevedo
Serves 4
preparation
20
minutes
cooking
30
minutes
other
0
minutes

Ingredients

4
slices bacon
2
cloves garlic, peeled
10
large eggs, beaten
1
beefsteak tomato, cut into 1/2-inch pieces
1/4
cup
grated Parmesan
kosher salt and black pepper
4
cups
mixed greens
2
tablespoons
olive oil
1
tablespoon
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.
Rori Spinelli-Trovato
September 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 272
  • 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
What does this mean? See Nutrition 101.