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
  1. First, fry bacon in a large ovenproof skillet until crispy.
  2. Remove the bacon from the pan and let drain on paper towels.
  3. 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.
  4. Next, prepare the egg mixture. Whisk together the eggs, egg whites and milk.
  5. Add the parmigiano reggiano to the egg mixture and season with salt and pepper to taste.
  6. Heat olive oil in large ovenproof skillet or cast iron pan. Saute shallots, leeks and garlic over low heat.
  7. Crumble the bacon up a bit. Add ½ the crumbled bacon evenly to the bottom of skillet.
  8. Add egg mixture to the pan, pouring evenly, along with the remainder of the bacon.
  9. Add ricotta in clumps.
  10. Cook on the stovetop over a low heat for 5-8 minutes or until the edges begin to set.
  11. Place under a preheated broiler for 6-8 minutes or until the frittata is golden and set.
Recipe by the chic brûlée at