- 4 rashers bacon, rind removed and chopped
- 100g baby English spinach leaves
- 4 eggs
- ½ cup milk
- ¼ cup cream
- Sea salt and cracked black pepper
- 250g fresh ricotta
Place a small non-stick frying pan with an ovenproof handle over medium-high heat. Add bacon and cook for 4 minutes or until lightly browned. Add spinach and cook for 1-2 minutes or until wilted. Whisk together eggs, milk, cream, salt and pepper.
Pour mixture into the pan and stir to evenly distribute the bacon and spinach through the eggs. Drop spoonfuls of ricotta over the frittata. Cook over low heat for 5-8 minutes or until the outside of the frittata is set. Place under a preheated grill and cook for 5-8 minutes or until frittata is golden and set.
Serve with green salad.
This recipe is from No Time to Cook by Donna Hay