Bacon & ricotta oven-baked frittata
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Bacon & ricotta oven-baked frittata

By Lucy Netherton

Contains pork – recipe is for non-Muslims only
A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 267
  • fat 21g
  • saturates 9g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 18g
  • salt 1.9g

Ingredients

  • a knob of butter
  • 2 leeks, trimmed and sliced
  • 8 rashers back bacon, fat removed and chopped
  • 6 eggs, beaten
  • 250g pack ricotta
  • 100ml single cream
  • small bunch chives, chopped
  • salad and crusty bread, to serve

Tip

Make it veggie
Leave out the bacon and add a handful of grated or crumbled strong cheese.

Method

  1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.

  2. Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

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