Canadian bacon, herb, and ricotta frittata

Canadian bacon, herb, and ricotta frittata

Total Time
28 min
10 min
18 min
We like basil and parsley in this easy, aromatic frittata, but you could use other combinations of herbs, like chives and dill or mint and cilantro. You can also sub in smaller quantities—about 1/2 tsp each—of more potent herbs like oregano, thyme, and tarragon. Serving idea: Toast whole-wheat or whole-grain English muffins and serve half of one alongside each slice of frittata.


Extra virgin olive oil

2 tsp, divided

Uncooked Canadian bacon

3 oz, cut into thin strips


5 large egg(s)

1% low fat milk

¼ cup(s)

Table salt

tsp, (1/4 teaspoon plus 1/8 teaspoon)

Black pepper

¼ tsp, plus additional for garnish


cup(s), fresh, coarsely chopped (plus optional extra small leaves for garnish)

Fresh parsley

cup(s), flat leaf, coarsely chopped

Part skim ricotta cheese

½ cup(s)

Grated Parmesan cheese

2 Tbsp


  1. Place oven rack in top third of oven and preheat to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 wedge