Herbed ricotta and bacon frittata
found in Mains - Meat Dishes
 | Nut Free |  | Gluten Free |
Prep: 10 minutes
Cook: 20 minutes
Difficulty:
Moderate
We live basil and parsley in this easy frittata, but you could use other herb combos, such as chives and dill or mint and coriander, whatever you fancy!
Ingredients
- 2 tsp olive oil
- 4 bacon medallions, cut into thin strips
- 5 eggs
- 60ml semi-skimmed milk
- 1 bunch(es) basil leaves
- 1 bunch(es) parsley
- 120g ricotta
- 20g parmesan, grated
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Heat half the oil in an ovenproof frying pan over a medium heat. Cook the bacon for 2 minutes until browned, then remote from the pan and set aside on a plate.
2
In a medium bowl, beat the eggs and milk together. When combined, season well, then stir in a bacon, basil and parsley.
3
Heat the remaining oil in their frying pan on a medium heat, then pour in the egg mixture. Dot the ricotta even over the top and scatter over the parmesan. Cook for 4-5 minutes until the eggs are starting to set at the edges.
4
Transfer the frying pan to the oven and bake for 10 minutes or until the frittata is firm in the centre and the top is browned in places. Remove from the oven and let cool for 5 minutes. Season, scatter over the extra basil and cut to serve.
