TOMATO, BACON, AND PAN-ROASTED GARLIC FRITTATA 4 strips bacon 2 medium garlic cloves, peeled 10 eggs, whisked 2 medium tomatoes, cut into 1/2-inch pieces 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons freshly grated Parmesan cheese Heat oven to 350°F. In a large nonstick skillet, cook the bacon and garlic over medium heat until the bacon is crisp and the garlic browned, about 7 to 8 minutes. Remove the bacon and garlic and drain on a paper towel.

Discard all the bacon fat except 2 tablespoons. Cut the remaining bacon into 1/2-inch pieces and set aside. In a small bowl, smash the roasted garlic with the back of a fork until creamy.

In the same skillet, reheat the reserved bacon fat over medium-high heat. Add the garlic and the eggs, stirring with a wooden spoon for 30 seconds. Reduce heat to medium-low and continue cooking, without stirring, for 3 to 4 minutes. Add the cut-up bacon, tomatoes, salt, pepper, and cheese and place skillet in oven.

Continue cooking until the cheese is bubbling and the frittata is puffed, about 10 to 12 minutes. Remove from oven and serve hot or at room temperature.

Serves 4.

[Real Simple, October 2000]