Ricotta and Fresh Herb Frittata

Ainesosat

• 6 unssi ricotta cheese, part skim
• 4 isoa eggs, beaten
• 1 hyppysellinen pepper
• 6 rkl fresh basil, coarsely chopped
• 1 rkl olive oil
• 3 unssi canadian bacon, finely julienned
• 6 tbsps chopped fresh chives
• 6 rkl fresh parsley, chopped

Ohjeet

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.