Bacon & ricotta oven-baked frittata

Bacon & ricotta oven-baked frittata

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
267
protein
18g
carbs
2g
fat
21g
saturates
9g
fibre
1g
sugar
2g
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

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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.

Recipe from Good Food magazine, May 2013

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Comments

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joanna1067's picture

Delicious! I used this recipe as an inspiration for my very own frittata, of course following the method described above; with prosciutto, ricotta, sauteed onions, asparagus and seasoning.

vrog's picture

So easy .. and the variations are endless. My latest was chorizo, mozzarella, mushroom leek and courgette. Low fat creme fraiche used instead of cream.

Frantic Flapjack's picture
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Cooked really well and tasted great. Try to serve straight away though as it puffs up beautifully and then sinks back down again after about 10 minutes.

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