Bacon and ricotta frittata

Instructions

1. Preheat oven to 200°C.
2. Heat 1 teaspoon oil in a 23cm (base measurement) ovenproof frying pan over medium heat. Cook bacon, stirring, for 2 minutes or until browned. Transfer to a clean board to cool. Chop.
3. Beat eggs and milk in a medium bowl until combined. Season with salt and pepper. Stir in bacon, chopped basil and parsley. Return pan to medium heat and add remaining 1 teaspoon oil. Pour in egg mixture. Use a spatula to occasionally draw the edges of the frittata into the centre, allowing the uncooked egg to run underneath. Cook for 4 minutes or until egg is set around the edge. Dot ricotta evenly over egg and sprinkle with parmesan.
4. Transfer pan to oven and bake for 10 minutes or until frittata is golden and set. Set aside for 5 minutes to cool slightly. Serve sprinkled with basil leaves.