Photo of Frittata with herbed ricotta cheese and Canadian bacon by WW

Frittata with herbed ricotta cheese and Canadian bacon

4
2
2
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
Frittatas might sound fancy but they're really just round omelets that go from the skillet to the oven to bake until set. They whip up fast so they're super for last-minute meals and a pretty addition to a brunch buffet. Plus, they can be served hot or at room temperature. This ricotta and herb frittata is ready in under a half hour, and is made extra substantial with the addition of Canadian bacon. Any combination of herbs would work to flavor the creamy ricotta and egg pie. Try tarragon instead of basil, or equal parts fresh basil, thyme and oregano. If you don't have fresh herbs on hand, you can substitute dried ones in this recipe, just remember the 3:1 ratio rule. Dried herbs are more potent, so in cooking you should use 3 times the quantity of fresh herbs to a single measure of their dried versions.

Ingredients

Olive oil

1 Tbsp

Egg(s)

4 large egg(s), beaten

Basil

cup(s), fresh, coarsely chopped

Chives

cup(s), fresh, coarsely chopped

Fresh parsley

cup(s), fresh, coarsely chopped

Uncooked Canadian bacon

3 oz, finely julienned

Black pepper

tsp, freshly ground, or to taste

Fat-free ricotta cheese

cup(s)

Instructions

  1. Preheat oven to 400ºF. Heat oil in a 9-inch nonstick, ovenproof skillet over medium heat.
  2. 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.)
  3. Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.

Notes

This frittata can be made with any combination of herbs. Try tarragon instead of basil, or equal parts of basil, thyme and oregano in place of the 1/3 cup of basil.