Rating: 2.5 stars
5 Ratings
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  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 5 Ratings
Rori Spinelli-Trovato

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Credit: Melanie Acevedo

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

385 calories; fat 30g; saturated fat 9g; cholesterol 547mg; sodium 840mg; protein 22g; carbohydrates 7g; sugars 4g; fiber 2g; iron 3mg; calcium 176mg.
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