Bacon & ricotta oven-baked frittata

Bacon & ricotta oven-baked frittata

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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: per serving (6)

  • kcal267
  • fat21g
  • saturates9g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein18g
  • salt1.9g
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Ingredients

  • a knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks, trimmed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 8 rashers back bacon, fat removed and chopped
  • 6 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g pack ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 100ml single cream
  • small bunch chives, chopped
  • salad and crusty bread, to serve

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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Comments, questions and tips

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juliascriv
1st Mar, 2016
I made this last night, a very simple, nutritious supper. I added mushrooms, and used creme fraiche instead of cream, then served with a salad and bread as per the suggestion. Turned out great!
joanna1067
24th Aug, 2014
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.
Honeygran
28th Jun, 2013
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
20th May, 2013
4.05
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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