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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.