Fluffy eggs with ricotta, crispy bacon, and herbs—savory, satisfying, and perfect for brunch.
# What You’ll Need:
→ Meats
01 - 6 slices bacon
→ Dairy
02 - 1 cup ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup whole milk
→ Vegetables & Herbs
06 - 1 small onion, finely chopped
07 - 2 tablespoons fresh chives, chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 cup baby spinach, roughly chopped
→ Pantry
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How to Make It:
01 - Set oven to 375°F (190°C) and allow to fully preheat.
02 - In a large oven-safe skillet over medium heat, cook bacon until crisp. Drain on paper towels and roughly chop. Reserve 1 tablespoon bacon fat in pan; discard excess.
03 - Add olive oil to reserved bacon fat. Sauté chopped onion over medium heat for 3 minutes, until soft and translucent. Stir in spinach and cook until wilted, about 2 minutes.
04 - In a large bowl, whisk together eggs, milk, ricotta cheese, Parmesan, salt, and pepper until smooth and fully combined. Fold in fresh chives, parsley, basil, chopped bacon, onion, and spinach.
05 - Pour mixture back into skillet, distributing evenly. Cook over medium-low heat for 4–5 minutes until edges begin to firm.
06 - Transfer skillet to preheated oven and bake for 15–18 minutes, or until center is set and top is lightly golden.
07 - Remove from oven and allow to cool for 5 minutes. Slice into portions and serve warm or at room temperature.
