Frittata with Herbed Ricotta Cheese and Canadian Bacon
- Total Time
Frittatas might sound fancy but they're really just round omelets. They whip up fast so they're super for last-minute meals.
olive oil1 Tbsp
egg(s)4 large, beaten
basil⅓ cup(s), fresh, coarsely chopped
chives⅓ cup(s), fresh, coarsely chopped
fresh parsley⅓ cup(s), fresh, coarsely chopped
uncooked Canadian bacon3 oz, finely julienned
black pepper⅛ tsp, freshly ground, or to taste
fat-free ricotta cheese⅔ cup(s)
- Preheat oven to 400ºF. Heat oil in a 9-inch nonstick, ovenproof skillet over medium heat.
- In a small bowl, combine eggs, herbs, bacon and pepper; pour into hot skillet. Drop ricotta onto egg mixture by spoonfuls. Cook, stirring occasionally with a wooden spoon, until eggs are set and only the surface is runny, about 3 minutes. Place skillet in oven and bake, until cooked through and slightly browned, about 3 to 5 minutes. (If you don't have an ovenproof skillet, you can flip the frittata out onto a plate so the browned side is face-up. Slide the frittata back into the skillet and cook until second side is slightly browned, about 3 minutes more.)
- Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.