Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(49 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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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.

mowfie's picture
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This is a lovely dish. I made it with feta as didn't have any ricotta in but worked really well anyway. I love frittatas and enjoy finding different recipes for them so this was great!

amyjuden's picture
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I made this for friends and it went down really well. I used frozen leaf spinach and a mixture of cherry tomatoes and sun-dried tomatoes, I also threw a pepper in, it's a new dish that I can cook to use up left over veg!
Planning on doing it again soon! Very yummy!

waimonlie's picture
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Great easy recipe.

I buttered my dish with some homemade garlic butter just to give it that extra kick.

lolaypop's picture
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I found it a bit dry. It was still tasty, but I don't think I would repeat it

sparklysally's picture
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(forgot to give a rating - please see my comment above)

sparklysally's picture
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My husband was disgusted by this recipe because of the way the tomatoes are cooked. The 1 minute in the frying pan essentially does nothing to the whole tomatoes, simply because such a small part of the tomato's surface area is actually in contact with the pan. At best this step just warms them up. So now, when the tomatoes are baked in the oven within the egg etc, they just boil in their own juices, subsequently exploding in your mouth when you eat them.

If you want to bother with this recipe I'd suggest you slowly oven-roast your tomatoes before adding them to the egg mixture.

emmclean's picture
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Bit too eggy and underseasoned for me.

katjones's picture
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Very simple to make and delicious. Will definitely make it again and my veggie friends will love this.

sallyjenn's picture
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I wasn't impressed with the results of this recipe, it didn't taste quite right and I ended up throwing half of mine away. Though the other half thought it tasted great and finished his!

colec1's picture
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Forgot to rate and say that I added some chilli flakes to the egg mixture.

colec1's picture
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Made this tonight and was delicious - even despite my altering it ever so slightly. Added bacon to the mixture and didn't have any cherry tomatoes so used ordinary ones. As I was only cooking for me and had the meal own its own I used three eggs, but the same amount of spinach. Also can't stand ricotta so used the chedder.

mrsharrison's picture

I thought this was quite ok for a midweek tea... didn't notice any problems with 'sogginess'.

chantel25's picture
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This was amazing! The ricotta really complemented the egg. Next time I will try sunblushed or sundried tomatoes as I found the cherry ones went a bit soggy, but besides that Loved it!

tutty1's picture
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Was nice, but like Teresah found the tomatoes made it a bit soggy?

kookycook123's picture
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showed my 15 years old daughter how to make this, was very easy, added some smoked bacon lardons as well, used spinach and basil from our garden and eggs from our chickens... went down a treat with the whole family.

beverlymacklin's picture
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I really liked it! It was very easy and quick to make. I couldn't find ricotta so I made it with feta. It worked really well!

julia_bakes's picture
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Tasty but my spinach/basil went a little brown so not quite as pretty as this picture!

dbkahuna's picture
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Really light and fresh. The basil would come through every now and then and give an intense burst of herby flavour. The tomatos are a bit soggy so I would recommend removing the seeds before frying. Might add sweet chillis or a red pepper or something next time. Just to get a bit of heat in the background.

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