Perfect for a hangover or brunch with your mob.
Putting your frittata in the oven is how you can cook it 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, 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.