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Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(57 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 1 tbsp 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

    Onion

    un-yun

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

  • 300g cherry tomatoes
  • 100g spinach leaves

    Spinach

    spin-atch

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

  • small handful basil leaves
  • 100g ricotta

    Ricotta

    ree-cot-a

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

  • 6 egg, beaten

    Egg

    egg

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

  • salad, to serve

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.

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Comments (57)

jkb011010's picture
4

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
4

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

vodkas25's picture
4

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

beetle72's picture
5

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
5

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
4

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
5

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
5

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
5

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
5

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
5

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
4

Great easy recipe.

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

lolaypop's picture
3

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

sparklysally's picture
2

(forgot to give a rating - please see my comment above)

sparklysally's picture
2

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
2

Bit too eggy and underseasoned for me.

katjones's picture
5

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

sallyjenn's picture
1

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
4

Forgot to rate and say that I added some chilli flakes to the egg mixture.

colec1's picture
4

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.

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