Frittata With Bacon, Fresh Ricotta And Greens

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 preheat oven to 350°f.
• 2 cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp.
• 3 using slotted spoon, transfer bacon to paper towels to drain.
• 4 pour bacon drippings into bowl; reserve.
• 5 return 2 tablespoons drippings to skillet.
• 6 add shallots and sauté over medium heat until golden, about 4 minutes.
• 7 add half of greens and toss until beginning to wilt, about 1 minute.
• 8 add remaining greens, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
• 9 transfer greens to plate; cool.
• 10 rinse and dry skillet.
• 11 beat eggs, salt, & a pinch of crushed red pepper, to blend in large bowl.
• 12 whisk in 3/4 cup parmesan, then greens and half of bacon.
• 13 stir in ricotta, leaving some clumps.
• 14 heat 1 tablespoon reserved drippings in skillet over medium heat.
• 15 pour in egg mixture; spread greens evenly.
• 16 sprinkle remaining bacon and 1/4 cup parmesan over eggs.
• 17 cook over medium heat until frittata is just set at edges, about 10 minutes.
• 18 transfer to oven and bake until just set, about 20 minutes.
• 19 cut around frittata to loosen; slide out onto platter.
• 20 let cool 30 minutes.
• 21 slice into wedges and serve with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.