Prep 30 mins
Cook 1 hr 20 mins
This comes from Bon Appetit Magazine, 11/2005 edition. This came to fruition one night when I was tired of our menu and we had to have dinner - so found out what we had in the pantry and proceeded from there!
- 12 ounces applewood smoked bacon, cut into 3/4-inch pieces
- 1 cup sliced shallot
- 12 cups packed assorted coarsely chopped greens (such as kale, chard, and mustard greens, we used kale)
- 12 large eggs
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper, to taste
- 2 pinches crushed red pepper flakes
- 1 cup freshly grated parmesan cheese, divided
- 12 ounces fresh whole milk ricotta cheese (about 1 3/4 cups)
- 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.