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Ingredients
- 8 strips of bacon
- 2 large leeks, thinly sliced (pale green parts only)
- 1/2 to 3/4 cup chopped onion
- 4 cloves of garlic, minced
- 1 cup chopped tomato
- 14 eggs
- 1 15 oz container part-skim ricotta cheese
- 1/2 cup flour
- 1 1/2 tsp baking powder
- 2 7-oz packages Kerrygold Blarney Castle Cheese, shredded
Details
Servings 12
Preparation time 25mins
Cooking time 60mins
Preparation
Step 1
Cook the bacon in a very large skillet over medium heat until very crispy; remove and drain on paper towels. Drain all but 2 tbsp grease from skillet. Add leeks, and onion; cook over medium heat for 10 minutes or until very soft. Stir in garlic and tomato and cook for a few minutes more.
Beat eggs until light and fluffy in a large bowl. Beat in ricotta, flour and baking powder; then stir in cheese and vegetables. Pour mixture into two lightly buttered 8 or 9 inch baking dishes or one 13 X 9 baking dish, then cover and refrigerate overnight.
When ready to bake, remove dish from refrigerator and uncover; preheat oven to 350 degrees. Bake for 50-60 minutes or until eggs are puffed, golden brown and set in the center.
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