How To Make Bacon & Ricotta Oven-Baked Frittata Recipe

A thickly cooked omelette that may be served as a substantial dinner or split into wedges and packed in lunchboxes or taken on picnics.

• Preparation time: 10 minutes
• Cooking time: 30 minutes

Ingredients

• a knob of butter
• 2 trimmed and sliced leeks
• 8 back bacon rashers, fat removed and sliced
• 6 beaten eggs
• Ricotta 250g pack
• 100ml solitary cream
• chopped chives in a small bunch
• Salad and crusty bread to accompany

Method

STEP 1

Preheat the oven to 200°C/180°C fan/gas 6. Line a 20 x 30cm roasting pan with parchment paper. In a frying pan, melt the butter and sauté the leeks for 8-10 minutes, until tender, adding a splash of water if they start to stick, then transfer into a bowl. Fry the bacon in the pan for 5 minutes, or until crisp. Allow to cool before adding to the leeks.

STEP 2

Season the leeks and bacon with the other ingredients. Cook for 20-25 minutes, or until set, in a prepared roasting pan. Serve with salad and crusty bread, sliced into squares.