Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(47 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Healthy veggie bites that are packed with flavour - a midweek must

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
236
protein
16g
carbs
7g
fat
16g
saturates
5g
fibre
2g
sugar
6g
salt
0.5g

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

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, April 2011

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Comments

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Lozza Kate's picture

Made this tonight as it looked yummy! It tasted fab but I changed a few things. I added chorizo and used mozzarella instead of ricotta. I also used a lot of seasoning for the egg but it still didn't overpower the dish!

herewego82's picture

Delicious, quick and easy... perfect for midweek!

kristamav's picture

Made with chorizo, sundries tomatoes and feta cheese - was lovely!

Strawberrysquash0's picture

A lovely recipe and very easy to make. I read the previous comments and took on board everything said, therefore I swapped ricotta for feta (as that's all I had), roasted the toms, cooked in chili oil to add a little heat, wilted the spinach in a pan then placed in the bottom of the dish, I also added mushrooms. It was very tasty and I shall definitely be cooking this again. Thank you :-)

Jenneil1's picture
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Made as a starter tonight. Nice but would maybe try a stronger cheese next time.

brownie's picture

Mmm.. I'm now thinking Prosciutto would compliment this better than Chorizo!

brownie's picture

Loved this! The combination of the ricotta, tomato and spinach tastes really nice. I'm thinking of adding Chorizo when I next make this...

kasiafronck's picture

This was a great idea for me to use up what I had in the fridge. Like previous comments, I roasted the cherry tomatoes first. I used feta and added some leftover new potatoes too. Tasty and healthy.

gooseberrycrumble's picture
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Added chilli flakes to egg mixture and peppers to onions but still didn't really enjoy this. Bit too eggy for me, personally. Other people at home ate and enjoyed though!

Li-May's picture
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so nice for a saturday afternoon lunch meal. definitely will make again

viviennefleet's picture
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Didn't have any fresh spinach or cherry tomatoes so used frozen spinach leaves (which I pre-cooked in the microwave) and thick slices of large slicing tomatoes. Absolutely delicious as was the leftover slice eaten cold the next day. Would make a great picnic dish.

jkb011010's picture
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I made this yesterday and it went down really well. Next time I would make sure that the spinach was on the bottom and place the tomatoes so that they don't end up in one place when the egg has been added

thegoodvegetarian's picture
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Very nice. I followed the recipe but deseeded the tomatoes and it didn't seem too moist. Just right!

vodkas25's picture
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I'm not a fan of ricotta, any other suggestions I could try?

beetle72's picture
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This is the first time I had tried a frittata in the oven, and it worked really well. I used feta and cut up a few larger tomatoes I had and it wasn't too wet, just right. I would definitely make this again, but maybe with a tad more pepper.

amyeve's picture
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This was delicious! I halved the amount of cherry tomatoes and put in some sun-dried which went really really well! Definitely going to be adding this to my regular meals. It's also easy to halve the portions too. Taking the leftovers to work for lunch tomorrow.

chellym's picture
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Lovely! Tried this tonight I roasted the cherry tomatoes first then added them after I had cooked the onion, also added a few cooked new potatoes to bulk it up a little.

alabaster93's picture
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Very easy, quite healthy, and what is most important: really delicious.
No doubt, I will prepare it once again. And again. And again...
You can add some other ingredients to prepare your favourite version. I added red pepper and zucchini (cooked with onion until softened) and substituted ricotta with mozarella. Yummy!

gazdavies99's picture
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Really tasty and quick to cook for a midweek meal. Make sure you use good quality, ripe tomatoes for flavour - or sun blushed tomatoes as some have suggested.

aparsons's picture
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A lovely simple recipe that's really easy to follow. I've made it with various different toppings all with great results. I substituted beetroot leaves once or twice, this was ok, but not as good. The first time I made it I didn't have ricotta, so used a feta cheese instead, and loved the result so use feta every time.

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