Sweet potato, spring onion & feta salad
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts
Bacon & ricotta oven-baked frittata
Serves 4 - 6
Easy
Prep:
Cook:
A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics
Skip to ingredients
- a knob of butter
- 2 leekstrimmed and sliced
- 8 rashers back baconfat removed and chopped
- 6 eggsbeaten
- 250g pack ricotta
- 100ml single cream
- small bunch chiveschopped
- salad and crusty breadto serve
Nutrition: per serving (6)
- kcal267
- fat21g
- saturates9g
- carbs2g
- sugars2g
- fibre1g
- protein18g
- salt1.9g
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.
