Melanie Acevedo
Hands-On Time
20 Mins
Total Time
30 Mins
Other Time
Serves 4

How to Make It

Step 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.

Step 2

Transfer the bacon to a paper towel-lined plate, then crumble. In a small bowl, smash the garlic until creamy.

Step 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.

Step 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.

Step 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.

Step 6

Toss the greens with the oil, vinegar, and ¼ teaspoon each salt and pepper. Serve with the frittata.

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