Frittata with bacon, ricotta, greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz bacon, cooked and cut
1 c. sliced shallots
12 c. (packed 12 oz) assorted chopped greens (kale, chard, mustard greens, spinach)
12 lg. eggs
1/2 t. kosher salt
1 c. Parmigianino Reggiano, grated and divided
12 oz. fresh whole ricotta (about 1 3/4 c).
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Directions: |
Directions:Preheat oven 350º
12 in. skillet, cook bacon.
Drain bacon. Using 2 T. bacon drippings, saute shallots over med. heat until golden, about 4 min.
Add half of greens and toss until beginning to wilt, about 1 min. Add remaining greens and saute until wilted, tender, and dry, about 15 min. Transfer to plate and cool.
Rinse and dry skillet.
Beat eggs and salt, whisk in 3/4 c. Parm, then greens and half of the bacon. Stir in ricotta, leaving some clumps.
Heat 1 T. reserved bacon drippings over med heat, add eggs. Spread greens evenly. Sprinkle bacon and 1/4 c. Parm over eggs.
Cook over med heat until frittata is just set at edges, about 10 min.
Transfer to oven and bake until just set, about 20 min.
Cut around frittata to loosen and slide out onto platter. Let cool 30 min. Slice into wedges.
Could cook bacon, greens, shallots the day before. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Substitute cheeses: Irish cheddar, manchego, pecorino, goat cheese
Suggest add fresh herbs
Could also use sun dried tomatoes, red peppers diced, thinly sliced mushrooms, asparagus,
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