Bacon Ricotta Oven Baked Frittata Recipes

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.

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 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

Steps:

• 1. Preheat the oven to 375°F.
• 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
• 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
• 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
• 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
• Sprinkle the green onions, bacon and cheddar cheese on top.
• Bake uncovered for about 25 minutes or until the eggs are just set.