This frittata is a delightful and easy-to-make dish perfect for a weeknight dinner or brunch.
Preheat your oven to 350°F.
Preheating ensures even cooking and a perfect texture.
Cook the bacon in an oven-safe skillet over medium heat until crispy, then remove and crumble.
Cooking the bacon first allows the rendered fat to flavor the vegetables.
In the same skillet, melt the butter and sauté the bell pepper and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
In a mixing bowl, whisk together the eggs, half-and-half, ricotta cheese, salt, and pepper until well combined.
Whisking thoroughly incorporates air, making the frittata light and fluffy.
Pour the egg mixture over the vegetables in the skillet, then sprinkle the crumbled bacon and parmesan cheese on top.
Ensure the ingredients are evenly distributed for consistent flavor in every bite.
Bake in the preheated oven for 25-30 minutes, or until the frittata is set and golden on top.
Check doneness by gently shaking the skillet; the center should no longer jiggle.
Let the frittata cool slightly before slicing and serving.
Allowing it to cool helps the slices hold their shape.
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