Frittata with Bacon & Fresh Ricotta |
Author: Janelle
- 10 slices of smoked streaky bacon
- 6 eggs
- 6 egg whites
- 2 tablespoons whole milk
- ½ cup parmigiano reggiano, grated
- 1 tablespoon olive oil
- 1 leek, chopped, dark parts removed
- 2 shallots, finely chopped
- 1 clove of garlic, minced
- salt and pepper to taste
- ⅔ cup fresh whole-milk ricotta cheese
- First, fry bacon in a large ovenproof skillet until crispy.
- Remove the bacon from the pan and let drain on paper towels.
- If you are using the same skillet for the frittata, remove and discard the bacon fat and clean the pan before the next step. I always prefer to cook the frittata itself in olive oil rather than bacon fat, which can sometimes make the whole thing feel too heavy.
- Next, prepare the egg mixture. Whisk together the eggs, egg whites and milk.
- Add the parmigiano reggiano to the egg mixture and season with salt and pepper to taste.
- Heat olive oil in large ovenproof skillet or cast iron pan. Saute shallots, leeks and garlic over low heat.
- Crumble the bacon up a bit. Add ½ the crumbled bacon evenly to the bottom of skillet.
- Add egg mixture to the pan, pouring evenly, along with the remainder of the bacon.
- Add ricotta in clumps.
- Cook on the stovetop over a low heat for 5-8 minutes or until the edges begin to set.
- Place under a preheated broiler for 6-8 minutes or until the frittata is golden and set.
Recipe by the chic brûlée at https://thechicbrulee.com/2013/09/13/frittata-with-bacon-fresh-ricotta/
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