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

    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

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.Transfer the bacon to a paper towel-lined plate, then crumble. In a small bowl, smash the garlic until creamy.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.Reduce heat to medium-low and continue cooking, without stirring, until the eggs are beginning to set at the edges, 3 to 4 minutes.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.Toss the greens with the oil, vinegar, and ¼ teaspoon each salt and pepper. Serve with the frittata.

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 1/4 cup grated Parmesan
  6. Check kosher salt and black pepper
  7. Check 4 cups mixed greens
  8. Check 2 tablespoons olive oil
  9. Check 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.