Bacon & ricotta oven-baked frittata

Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics

Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/2 Instructions
  • 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.
  • 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.