Frittata with Bacon, fresh Ricotta and Greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. bacon, cut into 1/2- to 3/4-inch pieces
1 cup sliced green onions
12 cups packed or 12 ounces assorted coarsely
chopped greens (such as kale, chard, and mustard greens)
12 large eggs
1/2 tsp kosher salt
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh whole-milk Ricotta cheese (about 1 3/4 cups)
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Directions: |
Directions:Cook bacon in 12 inch diameter OVENPROOF skillet over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 T. drippings to skillet. Add green onions and saute a couple minutes. Add half the greens and toss until beginning to wilt, about one minute. Add remaining greens and saute until wilted, tender and dry, about 15 minutes. Transfer greens to plate to cool.
Rinse and dry the skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tbsp. reserved bacon drippings in skillet over medium heat. Pour in egg mixture making sure that the greens are spread evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at the edges, about 10 minutes. Transfer to preheated 350 degree oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool about 15 minutes, then slice into wedges and serve.
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Number Of
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Number Of
Servings:6 to 8 |
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Notes: |
Personal
Notes: Great for BREAKFAST OR BRUNCH. Everyone loves it. To make it easier, cook up the bacon and also the greens and onions, the night before. If you want you can substitute fresh spinach for the greens. This reheats really well in the microwave too.
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