Bacon & ricotta oven-baked frittata
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
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
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.
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