Ingredients for Rocket Ricotta And Potato Frittata
- 150g bacon, diced
- Potatoes
- 50g rocket (arugula), roughly chopped
- 6 large eggs
- 50ml double cream or heavy cream
- Parmesan Cheese
- Ricotta Cheese
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How to Make Rocket Ricotta And Potato Frittata
- Preheat your oven's grill to high.
- In a large oven-safe skillet (approximately 25cm), fry the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered bacon fat in the pan.
- Add the olive oil to the pan. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until softened slightly.
- Stir in the chopped rocket (arugula).
- In a separate bowl, whisk together the eggs, Parmesan cheese, and cream. Season generously with salt and pepper.
- Pour the egg mixture over the potato and rocket mixture in the skillet.
- Cook on medium heat for 6-8 minutes, or until the edges are set and the center is just slightly jiggly.
- Sprinkle the crumbled ricotta evenly over the top.
- Place the skillet under the preheated grill for 5-7 minutes, or until the frittata is set and lightly golden brown on top.
- Let the frittata stand for 3 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
66g
Carbs
4g
