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Bacon & ricotta oven-baked frittata

Bacon & ricotta oven-baked frittata

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving (6)
NutrientUnit
kcal267
fat21g
saturates9g
carbs2g
sugars2g
fibre1g
protein18g
salt1.9g
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Ingredients

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.

RECIPE TIPS
MAKE IT VEGGIE

Leave out the bacon and add a handful of grated or crumbled strong cheese.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 5 out of 5.7 ratings
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