Bacon & ricotta oven-baked frittata

Bacon & ricotta oven-baked frittata

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(5 ratings)

Prep: 10 mins Cook: 30 mins


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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  • a knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 leeks, trimmed and sliced



    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



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

  • 250g pack ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

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


  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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26th Jan, 2020
This is absolutely delicious and so easy. We had it warm for lunch with salad and home made bread with one square to spare which we sampled cold the next day. A much lighter texture when warm but we found that the flavour was accentuated when cold and a denser texture. Both equally delicious. Great for a picnic or lunch box. A chilled glass of wine would not go amiss either. I didn't have any cream so used natural yoghurt and milk.
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!
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.
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
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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