Preparation:

Heat 3 tablespoons olive oil in large oven proof skillet over medium high heat. Add bacon and saute until brown and crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside.  To the same pan;  add the potatoes and onions; stir to coat. Saute about 10 minutes until vegetables are golden brown. Return the bacon to the pan; stir in beans. Whisk together eggs, tarragon, salt and pepper in a bowl. Pour egg mixture into pan with vegetables. Cook for about 10 minutes until eggs are almost set. Sprinkle on grated cheese and remaining tablespoon of olive oil and place frittata under broiler for 1 to 2 minutes until cheese is melted and slightly browned. Slide the frittata onto a warmed plate and cut into six pieces.
Per Serving: 433 Calories; 23g Fat (7 Sat, 12 Mono, 2 Poly); 21g Protein; 37g Carbohydrate; 6g Dietary Fiber; 234mg Cholesterol; 439mg Sodium.  Food Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.