Photo of Herbed ricotta & bacon frittata by WW

Herbed ricotta & bacon frittata

Points® value
Total Time
30 min
10 min
20 min
We like basil and parsley in this easy frittata, but you could use other herb combos, such as chives and dill or mint and coriander – whatever you fancy!


Olive Oil

2 teaspoon(s)

Bacon medallions, raw

4 rasher(s)

Egg, whole, raw

5 large, raw

Semi Skimmed Milk

60 ml

Basil, fresh

2 tablespoon(s)

Parsley, fresh

2 sprig(s), fresh

Ricotta Cheese

120 g

Parmesan Cheese

20 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Heat half the oil in a 22cm ovenproof frying pan over a medium heat. Cook the bacon for 2 minutes, until browned, then remove from the pan and set aside on a plate.
  3. In a medium bowl, beat the eggs and milk until combined. Season well, then stir in the bacon, basil and parsley.
  4. Heat the remaining oil in the frying pan then pour in the egg mixture. Dot the ricotta evenly over the top and scatter over the Parmesan. Cook for 4-5 minutes over a medium heat until the eggs are starting to set at the edges.
  5. Transfer the frying pan to the oven and bake for 10 minutes or until the frittata is set in the centre and the top is browned in places. Remove from the oven and let cool for 5 minutes, then season, scatter over the extra basil and cut into quarters to serve.


Serve with half a 70g wholemeal English muffin per serving. The recipe will no longer be gluten free.