Bacon and ricotta frittata
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Shortcut bacon
81 g, (buy 90g), fat trimmed, thinly sliced
Egg(s)
5 medium
Skim milk
¼ cup(s), (60ml)
Fresh basil
¼ cup(s), coarsely chopped, plus extra to serve
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Low-fat ricotta cheese
½ cup(s), (120g), smooth variety
Grated parmesan cheese
1½ tbs, finely grated
Instructions
1
Preheat oven to 200°C.
2
Heat 1 teaspoon oil in a 23cm (base measurement) ovenproof frying pan over medium heat. Cook bacon, stirring, for 2 minutes or until browned. Transfer to a clean board to cool. Chop.
3
Beat eggs and milk in a medium bowl until combined. Season with salt and pepper. Stir in bacon, chopped basil and parsley. Return pan to medium heat and add remaining 1 teaspoon oil. Pour in egg mixture. Use a spatula to occasionally draw the edges of the frittata into the centre, allowing the uncooked egg to run underneath. Cook for 4 minutes or until egg is set around the edge. Dot ricotta evenly over egg and sprinkle with parmesan.
4
Transfer pan to oven and bake for 10 minutes or until frittata is golden and set. Set aside for 5 minutes to cool slightly. Serve sprinkled with basil leaves.
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