Light frittata with ricotta, bacon, and herbs—suited for brunch or dinner. Simple Italian-inspired main dish.
# Components:
→ Meats
01 - 6 slices bacon
→ Dairy
02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup whole milk
→ Vegetables & Herbs
06 - 1 small onion, finely chopped
07 - 2 tablespoons fresh chives, chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 cup baby spinach, roughly chopped
→ Pantry
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# Method:
01 - Set oven to 375°F and allow it to fully preheat.
02 - In a large oven-safe skillet, cook bacon over medium heat until crisp. Drain on paper towels and roughly chop. Reserve 1 tablespoon bacon fat in the skillet; discard excess.
03 - Add olive oil to reserved bacon fat in skillet. Sauté chopped onion over medium heat until translucent, about 3 minutes. Add chopped spinach and cook until wilted, about 2 minutes.
04 - In a large mixing bowl, whisk eggs, whole milk, ricotta, Parmesan, salt, and pepper until smooth. Fold in chopped chives, parsley, basil, bacon, sautéed onions, and spinach.
05 - Pour egg mixture into skillet, spreading evenly. Cook on stove over medium-low heat for 4 to 5 minutes until edges start to set.
06 - Transfer skillet to preheated oven and bake for 15 to 18 minutes, until set and lightly golden on top.
07 - Remove skillet from oven and let sit for 5 minutes. Slice and serve warm or at room temperature.
