Frittata with Herbed Ricotta Cheese and Canadian Bacon


Core Recipe
Servings | 4
Preparation Time | 15 min
Cooking Time | 6 min
Level of Difficulty | Easy

breakfast | This fabulous 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.


1 Tbsp olive oil
4 large egg(s), beaten
2/3 cup fat-free ricotta cheese
1/3 cup basil, fresh, coarsely chopped
1/3 cup chives, fresh, coarsely chopped
1/3 cup parsley, fresh, coarsely chopped
3 oz Canadian-style bacon, finely julienned
1/8 tsp black pepper, freshly ground, or to taste

Instructions


1. Heat oil in a 9-inch nonstick skillet over medium heat.
2. Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.)
3. Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.








-- Edited by Colette at 04:45, 2006-01-05