Tomato, Bacon, and Pan-Roasted Garlic Frittata

Tomato, Bacon, and Pan-Roasted Garlic Frittata
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2000

Nutritional Information

  • Per Serving
  • Calories 385Calories From Fat 272
  • Fat 30g
  • Sat Fat 9g
  • Cholesterol 547mg
  • Sodium 840mg
  • Protein 22g
  • Carbohydrate 7g
  • Sugar 4g
  • Fiber 2g
  • Iron 3mg
  • Calcium 176mg
What does this mean? See Nutrition 101 .

Quick Tip

Place setting for a Sunday-brunch buffet
A frittata is a great party dish, served right from the skillet or at room temperature on a buffet.

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