Frittata With Bacon Fresh Ricotta And Greens Recipes

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.

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, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
• Transfer greens to plate; cool.
• Rinse and dry skillet.
• Beat eggs, salt, & a pinch of crushed red pepper, 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 with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.

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.

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.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.