Ricotta, tomato & spinach frittata recipe
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Ricotta, tomato & spinach frittata recipe

Tags
EasyDinnerBreakfastLow CarbSnackTasty Tuesday
Star Rating
★★★★★
Yield
4
Total Time

45 min

Ingredients

1 tbsp olive oil
1 large onion , finely sliced
1 1/4 cups cherry tomatoes
2/3 cup spinach leaves
small handful basil leaves
2/3 cup ricotta
6 eggs , beaten
salad , to serve

Directions

STEP 1

Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

STEP 2

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

STEP 3 Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.