Bacon & ricotta oven-baked frittata

30-60 minutes 4 servings 400 kcal or less 6 servings baked eggs lunch box lunch time lunchbox mains omelette oven bake picnic snack spanish omelette

N/A

Source

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

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.