Oven‑baked frittata with bacon and ricotta

• butter
• leek↗2

  cleaned and sliced

• bacon (strips)↗8

  fat removed and sliced

• eggs↗6

  beaten

• ricotta250g g
• cream↗100ml ml
• chives

  chopped

• salad and crusty bread

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection / gas mark 6). Line a 20 × 30 cm pan with parchment paper.

2. 2

   Melt the butter in a skillet, sauté the leek for 8‑10 minutes until soft; if needed add a splash of water to prevent sticking. Transfer the leek to a large bowl.

3. 3

   Add the bacon to the same skillet and fry for 5 minutes until crisp. Mix the bacon with the leek and let the mixture cool slightly.

4. 4

   In the bowl with the leek and bacon, whisk the eggs, add the ricotta, cream, chopped chives and your favourite spices. Mix well so the ingredients are evenly distributed.

5. 5

   Pour the mixture into the prepared pan and bake for 20‑25 minutes until the frittata sets and the top is golden.

6. 6

   Remove from the oven, let cool slightly, cut into squares and serve with fresh salad and crusty bread.