Recept
Vegetariska recept
Frittata with Bacon, Fresh Ricotta, and Greens

Frittata with Bacon, Fresh Ricotta, and Greens

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 17 Jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This hearty bacon, ricotta and mixed greens frittata is a versatile dish that works brilliantly for a weekend brunch or a light midweek supper. Combining the salty crunch of applewood-smoked bacon with the creamy texture of fresh ricotta, this recipe transforms simple store-cupboard staples into a sophisticated meal. The mixture of kale, chard and mustard greens adds a vibrant, earthy depth that balances the richness of the eggs and cheese perfectly.

Deep and satisfying, this protein-packed dish is ideal for those seeking a comforting yet nutritious meal. While it is best served warm after a short resting period, it also holds its shape beautifully when cold, making it a fantastic addition to a picnic hamper or a healthy lunchbox. Serve it alongside a crisp green salad or some buttery sourdough toast to complete the experience.

Ingredients for Frittata with Bacon, Fresh Ricotta, and Greens

350g applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
120g sliced shallots
1375g (packed
350g ) assorted coarsely chopped greens (such as kale, chard, and mustard greens)
12 stora ägg
1/2 teskedar kosher salt
120g freshly grated Parmesan cheese, divided
350g fresh whole-milk ricotta cheese (about 200g )

How to make Frittata with Bacon, Fresh Ricotta, and Greens

Preheat oven to 177°C. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.

Rinse and dry 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 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 40g Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.