Photo: Sorin Gheorghita
Bacon & ricotta oven-baked frittata
8 ingredients
10 min + 30 min
Serves 4 - 6
openrecipes
A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics
Estimated Nutrition (whole recipe, rough)
948
Calories
35g
Protein
37g
Fat
112g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chive | 1 tbsp (3g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes