Bacon Ricotta Oven Baked Frittata Recipes

BACON & RICOTTA OVEN-BAKED FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS

Steps:

• Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
• Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

EASY OVEN-BAKED BACON CHEESE FRITTATA

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
• Sprinkle the green onions, bacon and cheddar cheese on top.
• Bake uncovered for about 25 minutes or until the eggs are just set.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

LOADED BAKED FRITTATA

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON

Steps:

• Heat oven to 375°F.
• Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
• Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
• Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

BACON & RICOTTA OVEN-BAKED FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

POTATO AND BACON FRITTATA BAKE

Steps:

• In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
• Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
• Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
• Set the oven to 350 degrees.
• In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
• Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
• Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).