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Ricotta and bacon frittata

( 4 to 6 portions, 25 minutes)

  • 30 ml olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 250 g bacon, roughly chopped
  • 15 ml each of oregano, thyme and parsley, finely chopped
  • salt and freshly ground black pepper
  • 6 eggs
  • 50 ml milk
  • 250 g ricotta

Heat oven to 200 ˚C. Heat olive oil in a large non-stick pan of 30 cm until warm. Add onion, garlic and bacon. Fry for 5 to 8 minutes, or until bacon is cooked. Add herbs and fry for another 2 minutes. Season well with salt and black pepper. Spread mixture evenly in pan. Mix eggs and milk and pour over the bacon mixture. Crumble ricotta on top. Place in oven and bake for 10 to 15 minutes, or until egg has set. Loosen with spatula and turn out carefully. Serve warm with salad of your choice.