Bacon & ricotta oven-baked frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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
Method
- STEP 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.
- STEP 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.
