If you add greens to bacon, does that cancel it out?
I’m just kidding. I love bacon, and I don’t need anything to cancel it out.
Still – tossing greens into your breakfast does feel like a better way to start the day. I upped the health-quotient even more by using a mixture of regular eggs and egg whites, like I usually do. When I saw this recipe I was intrigued, because ricotta is something I never would have thought to use in a frittata, but I loved the result; the combination of the smoky bacon and the bitterness of the chopped greens with the mildness of the cheese worked perfectly.
Frittata with Bacon, Ricotta, and Greens
Adapted from Bon Appétit
- 6 ounces applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
- 4 shallots, sliced
- 1 bunch kale, roughly chopped or torn
- 1 bunch Swiss chard, roughly chopped or torn
- 8 large eggs
- 1 cup egg whites
- Kosher salt
- Freshly grated Parmesan cheese
- 15 ounces part-skim ricotta cheese
Preheat oven to 400°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, leaving about 2 tablespoons drippings in the 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, sprinkle with salt, and sauté until wilted, tender, and dry, about 15 minutes.
While greens are cooking, whisk eggs and salt together in a large bowl. Stir in ricotta, leaving some clumps. When greens are done, pour egg mixture overtop. Add half the bacon and spread everything evenly in the pan. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Allow frittata to set at edges over medium heat, about 2 minutes. Transfer to oven and bake until lightly browned, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.