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This is essentially a baked frittata inside a baguette or sourdough loaf. It’s easy to make and perfect for family lunch. The filling variations are endless but for this recipe, I have used regular fridge and cupboard ingredients – to help you use up your leftovers! Serves: 3-4 Prep: 20 minutes Cook: Ingredients: 1 medium sized baguette, sourdough loaf or round cob loaf 3 eggs, whisked 150g cherry tomatoes, roughly chopped 4 spring onions, roughly chopped 2 tbsp fresh basil 100g green or black olives 250g ricotta cheese / grated cheddar cheese – optional Salt and pepper Method:.

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