Perfect for a hangover or brunch with your mob.
Putting your frittata in the oven makes sure it is cooked the whole way through without burning the bottom.
COOKING TIME (INCLUDES PREPARATION TIME): 35 MINUTES
1 Loaf of Sourdough - £1.50
1 Pint of Whole Milk - £0.45
300 Grams of Smoked Bacon - £1.35
Ricotta - £2.40
1 Bag of Spinach - £1.50
10 Eggs - £1.50
Total Cost - £8.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat the oven to 160ºC/320ºF.
Whisk your eggs and add a big splash of whole milk. Add salt and pepper.
Chop bacon into small chunks and fry in a deep-set pan. Once it is crispy, add the spinach, and allow it to wilt (this should only take a minute or so).
When the bacon is crispy and the spinach is wilted, add the eggs. Turn down the heat. Drop in ¾ of the ricotta. Do this in dollop sized pieces.
After around 8 minutes, or until the sides are cooked, take pan off the heat and put into the oven for a further 10 minutes.
Toast your sourdough slices.
Take frittata out of the oven.
Add leftover ricotta to serve.