Ricotta, Tomato & Spinach Frittata
This delicious frittata combines the sweetness of cherry tomatoes with the earthiness of spinach and the creamy texture of ricotta cheese. With a hint of basil and perfectly cooked eggs, this dish is a flavorful and satisfying option for any meal of the day.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion , finely sliced
- 300g cherry tomatoes
- 100g spinach leaves
- small handful basil leaves
- 100g ricotta
- 6 eggs , beaten
- salad , to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 236 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.5 milligram of sodium
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