Rosemary, Bacon, and Tomato Frittata

Rosemary, Bacon, and Tomato Frittata
Rosemary, bacon, and tomato frittata is a colorful and savory dish to serve on weekend mornings or for holiday brunches.

Set oven to 375 degrees Fahrenheit (190 degrees C).

In a microwave-safe bowl, add the potatoes.

Microwave for 2 to 3 minutes, stirring every so often, or until the potatoes are tender but still hold their shape.

In a bowl, combine the eggs, milk, Parmesan cheese, and half of the rosemary; whisk until smooth.

Add salt and pepper to taste.

Cook bacon over medium-high heat for 4 to 5 minutes, or until it is almost crisp.

Drain all but 2 tablespoons of the bacon drippings from the skillet and take out about 1/4 cup of the bacon.