Canadian bacon, herb, and ricotta frittata
extra virgin olive oil
2 tsp, divided
uncooked Canadian bacon
3 oz, cut into thin strips
⅜ tsp, (1/4 teaspoon plus 1/8 teaspoon)
¼ tsp, plus additional for garnish
⅓ cup(s), fresh, coarsely chopped (plus optional extra small leaves for garnish)
⅓ cup(s), flat leaf, coarsely chopped
part-skim ricotta cheese
grated Parmesan cheese
- Place oven rack in top third of oven and preheat to 400°F.
- Heat 1 tsp oil in a 9-inch ovenproof skillet over medium heat. Add bacon and cook until browned, about 2 minutes. With a slotted spoon, transfer to a plate.
- Beat eggs, milk, salt, and pepper in a medium bowl until combined. Stir in bacon, basil, and parsley. Return skillet to medium heat and add remaining 1 tsp oil. Pour in egg mixture. Dot ricotta evenly over eggs and sprinkle with Parmesan. Cook, lifting up edge of frittata occasionally and allowing eggs to flow underneath, until eggs are set around edge, about 4 minutes.
- Transfer skillet to oven and bake until frittata is set in middle and top is browned in spots, about 10 minutes. (You can run the frittata under the broiler briefly for a browner top.) Let frittata cool 5 minutes. Sprinkle with additional pepper and basil leaves, if using, and cut into 4 wedges.
- Serving size: 1 wedge