Bacon Rosemary Frittata

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 5 large eggs
• 4 slices turkey bacon
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/4 cup freshly grated fontina cheese (parmesean would also work well)
• salt & freshly ground black pepper
• 1/2 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons half-and-half

Recipe

• 1 add the olive oil and 1/2 of the butter to a warm, oven-proof skillet.
• 2 just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.) fry the bacon until crispy.
• 3 do not drain the skillet (the turkey bacon that we get renders very little fat.) remove the bacon and drain on paper towels.
• 4 in a seperate bowl combine the eggs and half and half and beat well.
• 5 add the rosemary, salt and pepper.
• 6 add the last 1/2 tablespoon of butter to the skillet and just melt.
• 7 add the eggs.
• 8 cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook.
• 9 crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later.
• 10 cook until just setting up, about 2 minutes.
• 11 do not stir the eggs or you will just scramble them.
• 12 remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.