Ingredients for Bacon Rosemary Frittata
- 6 large eggs
- 4 slices turkey bacon, cooked crisp and crumbled
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup fontina cheese, shredded
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter, divided
- 1/4 cup half-and-half
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How to Make Bacon Rosemary Frittata
- Preheat oven to 350°F (175°C).
- In an oven-safe skillet (10-inch is ideal), melt 1/2 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
- Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside; reserve bacon grease in the skillet.
- In a separate bowl, whisk together eggs and half-and-half. Stir in rosemary, salt, and pepper.
- Add the remaining 1/2 tablespoon of butter to the skillet and melt.
- Pour the egg mixture into the skillet. Cook over medium-low heat, tilting the skillet to distribute the eggs evenly, until the edges begin to set.
- Sprinkle half of the crumbled bacon and cheese over the eggs.
- Cook for about 2 minutes, until the bottom is lightly set. Do not stir.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is set and the top is lightly golden.
- During the last minute of baking, sprinkle the remaining cheese and bacon over the top for extra flavor and browning.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
68g
Carbs
0g
