Spinach, Ricotta & Bacon Frittata

Spinach, Ricotta & Bacon Frittata

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.



  • 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.


  1. Preheat the oven to 160ºC/320ºF.

  2. Whisk your eggs and add a big splash of whole milk. Add salt and pepper.

  3. 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).

  4. 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.

  5. 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.

  6. Toast your sourdough slices.

  7. Take frittata out of the oven.

  8. Add leftover ricotta to serve.

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