Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(61 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Healthy veggie bites that are packed with flavour - a midweek must

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal236
  • fat16g
  • saturates5g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein16g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g cherry tomatoes
  • 100g spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • small handful basil leaves
  • 100g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 6 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • salad, to serve


  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.

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Comments (58)

rachel_k's picture

Quite nice, had it for dinner last night and will have the rest for lunch today. Made a few adaptations: couldn't find ricotta in my local Sainsburys so used cream cheese instead, and also couldn't get fresh basil so used 1tsp dried. Added garlic and pesto as recommended in the comments.

edytaca's picture

Not the best recipe I found on this website.. Pretty boring, just like a regular omelette.

drfood's picture

Just made this, used lovely soft goats cheese instead of ricotta and plenty seasoning , easy and tasty - what more could you want?

ellasedman's picture

Really easy and great tasting recipe. I also added garlic to the onions once nearly cooked which worked well. Will be using this recipe again!

Scarlet.witch's picture

I would like to try to make this but don't have a 30 x 20cm tin

So can anyone tell me how high the mixture should be in the tin?

I have a smaller square tin

Thanks guys!!

ErinAlyssa's picture

I made a version of this tonight, and it was delicious! I used a lot of spinach and added a red bell pepper. Instead of the ricotta, I used 1 cup feta and 1/2 cup fresh grated parmesan. I seasoned the eggs with just salt and pepper. The dish was plenty flavorful. I didn't have fresh basil, so I sprinkled some basil flakes throughout the dish right before putting it in the oven. And like several other comments, I removed the seeds from the tomatoes. That was a great tip! The tomatoes weren't soggy at all.

Hanz's picture

This recipe is simply delicious! Make sure you season the eggs well!

shelbygrace's picture

I really enjoy this recipe, very easy to make and looks reasonably impressive!

emma173's picture

I too think that it's good but needs a bit of a kick as it wasn't as flavourful as i thought it would be. A bit too eggy perhaps, so next time will add some nutmeg to the spinach, add more onion, and whilst i liked the ricotta, i might add some pesto to it. The feta and sundried tomatoes combination sounds good too!

carol0170's picture

Easy and delicious. Make this as a Sunday Brunch for the family with a green salad w/ honey vinagrette.

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

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

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

so nice for a saturday afternoon lunch meal. definitely will make again


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Tips (1)

kristamav's picture

Use feta cheese and add chorizo, if you fancy a change