Sunday, August 11, 2013

Bacon-Ricotta Frittata

A very warm welcome back to Jenn McKinlay, whom many of you know from her days as a Mystery Lovers' Kitchen regular. Jenn's exciting new Hat Shop Mystery series debuted this week! Set in London, the first in the series is Cloche and Dagger!

And now, Jenn!

So, after fourteen years, three months and a handful of days, the marriage was over.  It was not an easy decision to come to, there was emotional investment and sentimental attachment on both sides, but we both knew it was time.  My beloved skillet, given to me on my wedding day, the same pan that had cooked my hooligans first forays into chewable food and introduced them to the delights of bacon, had fried its last batch of hash browns.   A moment of silence, please.
My mourning period took a bit longer than the Hub and the hooligans would have liked.  I simply could not speed date my way into a new skillet.  “I am going through the five stages of grief, now quit rushing me,” I would say when their requests for something cookable only in a large frying pan went denied – again and again. 

And then, one day, on a random trip to IKEA, a twelve inch blue sided, oven/stove capable skillet caught my eye.  It was a flirty little thing that I refused to acknowledge at first because it was just so forward with its long handle and thick bottom.  I circled around it a few times, pretending I was really interested in the pizza cutters hanging nearby.  But its name Trovardig would not be denied.  In Swedish, it means reliable, trustworthy, and faithful.   I decided to give it a chance.

The first thing we cooked together was a parmesan-ricotta frittata recommended to me by a writer friend, which she found at, but which I changed up a bit to accommodate my not loving the greens so much herd.  This was going to be my new pan’s equivalent of the meeting of the parents moment.  I was nervous for it, but I thought that if we worked together we could get through it.  Well, let me just say, Trovardig exceeded my expectations and cooked up an amazing frittata that won over the Hub and hooligans and firmly established its presence in our home and cemented our new relationship.  I had not thought that I could love again, but I was wrong.  For a heart that is open, room can always be made for new cookware.

Bacon-Ricotta Frittata


1 package cooked and crumbled bacon
1 bunch diced green onions
8 cups diced kale and mustard greens
12 large eggs
½ teaspoon kosher salt
1 cup fresh, fine grated parmesan cheese (divided into ¾ and ¼ cups)
15 ounces whole milk ricotta cheese

Directions:  Preheat oven to 350 degrees.  Cook bacon in (new) skillet until crisp.  Transfer bacon to a separate plate.  Set aside the bacon drippings by pouring them into a bowl.  Return 2 tablespoons of the drippings to the pan and fry the green onions for about four minutes over medium heat.  Add half of the diced up greens and toss for a minute until they begin to wilt.  Add the remaining greens and sauté for about ten minutes until they are wilted.  Transfer to a plate.  Rinse and dry (new) skillet.  Beat eggs in a large bowl.  Whisk in ¾ cup Parmesan cheese, then greens and half of the bacon.  Stir in the ricotta but not too much, leave some clumps.  Heat one tablespoon of the bacon drippings in the skillet over medium heat.  Pour in egg mixture, making sure the greens and bacon are spread evenly.  Sprinkle remaining bacon and ¼ cup Parmesan over the eggs.  Cook for ten minutes until the edges are set and then transfer to the oven to bake for twenty minutes.  Once the frittata is set, remove it from the oven and loosen it around the edges and carefully transfer it to a platter.  Let cool for 30 minutes.  Apparently, frittatas are supposed to be just a bit warmer than room temperature.  Slices into wedges and enjoy with a nice loaf of bread and a fruit salad.


The original recipe can be found at:

Thank you, Krista, for inviting me to visit my favorite kitchen!  It was delightful as always.

This month brings the debut of a new series for me.  Cloche and Dagger, the lead title in the London Hat Shop mysteries, was released on August 6th.  I am very excited to be writing about a milliner in London and not just because I get to go there to do research, no actually, that’s exactly why I love this series.  London is one of my favorite cities and to get to go there – well, it’s a dream come true.  If you have any interest in seeing what other shenanigans I’m up to, you can find me at my website or on facebook at or on Twitter


  1. Book sounds good. And this was fun. Glad you were able to get through your grief because this sounds good!!! :)

    Pen M

  2. Such a delightful post....a perfect way to start my Sunday morning! Think I'll make this for our Sunday Supper tonight (in my old and trusty skillet).

  3. Wonderful post Jenn, I can't wait to sink my teeth into the frittata and the book! xo

  4. Jenn, when I read your post, for a just a moment I really was afraid your marriage had come to an end. Whew! Very cute. 8 cups of kale and mustard greens and your crew at it anyway? Unbelievable! I have to try it.

    Best of luck with your new series. I can't wait to go to London with you!


  5. I knew there were other people who obsessed over the perfect cookware! Using tools that are "right" for you makes cooking so much nicer.

    Your book is on the top of my TBR pile. Love London--I worked there one summer, long ago, selling men's casual wear.

  6. It's so great to see you here, Jenn! This looks wonderful - we like frittata and are working on getting more kale into our meals. I hope you and Trovardig will be very happy together.

    Even though I am very jealous about the hat shop mysteries, I look forward to reading this new series.



  7. Ah, pan love! It's funny but so true. I have an old, dented pot left to me by my beloved mom and Aunt Mary. I wouldn't part with it for all the CorningWare in the world. :) Happy congrats on the launch of your new series, and thanks for sharing the recipe today, perfect for fresh summer veg.

    Have a great Sunday, Jenn...

    ~ Cleo

  8. Hi, all, thanks for sharing in my new pan, new series joy! It's been quite a wild few weeks! Krista, thanks for inviting me back to the kitchen. I always find the best recipes here! XO, Jenn

  9. I hope the new series and the new pan have long and happy lives!

  10. Mazel tov to you and your new pan. May you have many happy years together.

  11. I have a set of cast iron skillets from my grandmother that I will never part with...and probably won't have to given the longevity of cast iron. So glad you found your true match--who says love doesn't strike twice?

  12. You scared me Jenn, but I did love the segue into the new skillet. I looked it up since I'm in the market for a new skillet.

    Enjoy your new friend.

    I love you easy peasy recipe.

  13. loved the story and the dish sounds so yummy

  14. Im sorry to hear about your skillet, but glad you found one you liked!
    Looking forward to reading your new book!

    Melissa @ My recent favorite books

  15. Love the style you chose to introduce us to your newly departed and newly arrived cookware. Great fun! And the recipe sounds good, too. With 12 eggs, a cup of Parmesan, and 8 cups of greens, this must serve a fair number of people.

  16. I think I'll rev up my frying pan and cook this for supper! Thank you!


  17. Thank you all for the kind words! It was a fun blog to write. When I read it out loud to the Hub, he got a mildly panicked look on his face and then he laughed. Yeah, I'm a stinker like that ;) But the frittata and the new skillet really are wonderful!