Bacon, Red Chard, and Ricotta Frittata [Recipe]

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4 from 120 votes

Bacon, Red Chard, and Ricotta Frittata [Recipe]

40 minutes
Calories 230kcal


  • 6 pieces bacon
  • 1/2 onions (medium
  • 1 bunch red chard (medium, thinly sliced)
  • 1/2 teaspoon hot red pepper flakes
  • 1 tablespoon heavy cream
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese (medium, thinly sliced)


  • Preheat oven to 350 Fahrenheit.Fry up bacon in a well seasoned 10-inch cast-iron pan over low-medium heat until it is thoroughly cooked, but not quite crispy, about 8-10 minutes.
  • Once the bacon is cooked, transfer out of the pan and chop into 1cm chunks.
  • Reserve the pan for baking the frittata.Using the fat rendered from the bacon, grease a large saute pan and cook the onion over medium heat until it becomes translucent.Add red chard to the pan.
  • Toss and stir to coat the leaves in bacon fat and cook for 2-3 minutes.
  • Season the onion and red chard with salt, pepper, and red chili flakes.
  • Stir in bacon and transfer to the cast-iron pan.Beat eggs and heavy cream together in a medium mixing bowl.
  • Season with salt and pepper.Fold the ricotta and Parmesan cheese into the beaten eggs.
  • Slowly mix until the mixture appears lumpy and stop before the cheese is completely blended in.Pour the egg mixture over the bacon and vegetables in the cast-iron pan.
  • Stir to evenly distribute the ingredients throughout the eggs.Bake for 20 minutes.


Calories: 230kcal

Originally posted 2019-02-20 18:24:51.

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