Ricotta, tomato & spinach frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 large onionfinely sliced
- 300g cherry tomatoes
- 100g spinachleaves
- small handful basil leaves
- 100g ricotta
- 6 eggsbeaten
- saladto serve
Nutrition: per serving
- kcal236
- fat16g
- saturates5g
- carbs7g
- sugars6g
- fibre2g
- protein16g
- salt0.5glow
Method
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.
