Bacon and ricotta frittata
81 g, (buy 90g), fat trimmed, thinly sliced
¼ cup(s), (60ml)
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
- Preheat oven to 200°C.
- 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.
- 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.
- 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.