Ricotta Frittata 


Looking for a quick, easy and delicious weekend brunch for a group?

Look no more.  I love me some ricotta frittata!


  • 6 eggs, cracked and beaten
  • 3 strips bacon
  • 1 tbsp. reserved bacon fat
  • 1/4 red onion, sliced
  • 1 cup mushrooms, diced
  • 2 cloves garlic, minced
  • 1-2 cups ricotta
  • 2-3 handfuls of greens
  • Salt and pepper to taste
  • 2 tbsp. Olive oil
  • Juice from 1/2 lime


Cook bacon in cast iron skillet until crispy. Set aside and use the same pan for frittata. You will want to save a little bacon grease; do not clean the pan. I just use a tablespoon and scoop out some of the grease.

Add onions and mushrooms to the skillet and sautee until soft. After about five minutes, add garlic and cook for a minute. Add a few pinches of salt and pepper.

Chop up bacon and add to the skillet. Turn heat down to medium low. Make sure ingredients are spread out evenly in pan and then add eggs. Keeps the pan on the burner for a few minutes before placing under the broiler. Add five or six spoonfuls of ricotta to top of frittata.

Turn broiler onto high. After a few minutes on the burner, remove and place skillet in oven.

While the skillet is in the oven, you can mix up the greens.

Place greens in a bowl with olive oil, lime, and salt and pepper. Toss ingredients and set aside until the frittata is done. The frittata is cooked once the top becomes golden brown. See below.

Place greens on top of frittata and serve.

Note: 6 eggs serves 2-3 people and 8 eggs serves about four. It is easy to adjust depending on how many people you are serving.


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