Frittata With Bacon Fresh Ricotta And Greens Recipes

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Steps:

• In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.

Steps:

• Preheat oven to 350°F.
• 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, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
• Transfer greens to plate; cool.
• Rinse and dry skillet.
• Beat eggs, salt, & a pinch of crushed red pepper, 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 1/4 cup 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 with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.