Rosemary, Bacon, and Tomato Frittata

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Put the diced potatoes in a microwave-safe bowl and microwave, stirring once or twice, until just tender but holding their shape, 2 to 3 minutes.

3. 3

   In a mixing bowl, whisk together the eggs, Parmesan, milk, and half the rosemary until well combined; season with salt and pepper.

4. 4

   Cook the bacon in a large oven-safe skillet over medium-high heat until nearly crisp, 4 to 5 minutes. Set aside about a quarter of the bacon and pour off all but roughly 2 tablespoons of the drippings.

5. 5

   Add the potatoes to the skillet with the remaining bacon and cook until the bacon is fully crisp, 1 to 2 minutes. Take the pan off the heat. Fold in the tomato and egg mixture, then scatter the reserved bacon and remaining rosemary over the top.

6. 6

   Transfer the skillet to the oven and bake until the eggs are fully set and the top is golden brown, about 40 minutes. Slice into wedges and serve.