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.