Frittata with Bacon, Fresh Ricotta, and Greens

Gluten Free
Health score
27%
Frittata with Bacon, Fresh Ricotta, and Greens
45 min.
6
566kcal

Suggestions


Start your day off right with a delicious and hearty Frittata with Bacon, Fresh Ricotta, and Greens! This gluten-free dish is not only packed with flavor but also offers a delightful combination of textures that will leave your taste buds dancing. Imagine crispy applewood-smoked bacon mingling with creamy ricotta and vibrant, sautéed greens, all enveloped in a fluffy egg base. It's the perfect morning meal, brunch option, or even a light lunch that can be enjoyed any time of the day.

With just 45 minutes of preparation, you can whip up this satisfying frittata that serves six people, making it ideal for family gatherings or weekend brunches with friends. The rich flavors of the bacon and Parmesan cheese complement the freshness of the greens, creating a balanced dish that is both indulgent and nutritious. Plus, the beautiful presentation of the frittata, sliced into wedges, makes it a stunning centerpiece for your table.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. So gather your ingredients, preheat your oven, and get ready to impress your loved ones with this delightful frittata that is sure to become a new favorite in your breakfast repertoire!

Ingredients

  • 12 ounces bacon cut into 1/2- to 3/4-inch pieces
  • 12 large eggs 
  • 12 cups mustard greens assorted packed coarsely chopped (; 12 ounces) (such as kale, chard, and mustard greens)
  • 0.5 teaspoon kosher salt 
  • cup parmesan cheese divided freshly grated
  • cup shallots sliced
  • 1.8 cups whole-milk ricotta cheese fresh

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • whisk
  • slotted spoon

Directions

  1. 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.
  2. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet.
  3. Add shallots and sauté over medium heat until golden, about 4 minutes.
  4. Add half of greens and toss until beginning to wilt, about 1 minute.
  5. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes.
  6. Transfer greens to plate; cool.
  7. Rinse and dry skillet. Beat eggs and salt to blend in large bowl.
  8. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps.
  9. Heat 1 tablespoon reserved drippings in skillet over medium heat.
  10. Pour in egg mixture; spread greens evenly.
  11. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes.
  12. Transfer to oven and bake until just set, about 20 minutes.
  13. Cut around frittata to loosen; slide out onto platter.
  14. Let cool 30 minutes. Slice into wedges and serve.

Nutrition Facts

Calories566kcal
Protein24.83%
Fat60.03%
Carbs15.14%

Properties

Glycemic Index
10.33
Glycemic Load
2.14
Inflammation Score
-10
Nutrition Score
34.406956340956%

Flavonoids

Isorhamnetin
18.14mg
Kaempferol
42.9mg
Quercetin
9.86mg

Nutrients percent of daily need

Calories:565.63kcal
28.28%
Fat:37.19g
57.22%
Saturated Fat:13.27g
82.94%
Carbohydrates:21.11g
7.04%
Net Carbohydrates:16.26g
5.91%
Sugar:7.26g
8.07%
Cholesterol:435.4mg
145.13%
Sodium:1105.27mg
48.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.62g
69.24%
Vitamin K:289.86µg
276.06%
Vitamin C:81.55mg
98.85%
Vitamin A:4093.6IU
81.87%
Selenium:49.41µg
70.59%
Phosphorus:473.93mg
47.39%
Calcium:464.48mg
46.45%
Vitamin B2:0.69mg
40.68%
Vitamin B6:0.67mg
33.6%
Vitamin E:3.65mg
24.31%
Iron:4.37mg
24.27%
Potassium:842.75mg
24.08%
Vitamin B12:1.4µg
23.31%
Vitamin B5:2.25mg
22.51%
Vitamin B1:0.31mg
20.95%
Zinc:3.12mg
20.79%
Fiber:4.85g
19.38%
Folate:74.85µg
18.71%
Magnesium:68.76mg
17.19%
Vitamin B3:3.34mg
16.72%
Copper:0.32mg
16.11%
Vitamin D:2.31µg
15.4%
Manganese:0.16mg
8.2%
Source:Epicurious