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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Bacon and ricotta frittata

Bacon and ricotta frittata

Total Time
30 min
10 min
20 min


Olive oil

2 tsp

Shortcut bacon

81 g, (buy 90g), fat trimmed, thinly sliced


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


  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.