Bacon & ricotta oven-baked frittata

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

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.
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.