| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 1. | Heat oil in a 9" non-stick skillet over medium heat. |
| 2. | Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. |
| 3. | Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.) |
| 4. | Slide frittata out of pan and cut into 8 wedges; serve immediately. |
| 5. | Note: you can leave out the Canadian bacon to make it a vegetarian meal. |
|
There are 264 calories in 1 serving of Ricotta and Fresh Herb Frittata.
Calorie split: 73% fat, 5% carbs, 21% protein.
|
| Serving Size | 1 serving |
|
|
