Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(61 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

    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

    Onion

    un-yun

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

  • 300g cherry tomatoes
  • 100g spinach leaves
    Spinach

    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

    Ricotta

    ree-cot-a

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

  • 6 egg, beaten
    Eggs

    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, questions and tips

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Lozza Kate
19th Mar, 2014
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
4th Feb, 2014
Delicious, quick and easy... perfect for midweek!
kristamav
2nd Jan, 2014
Made with chorizo, sundries tomatoes and feta cheese - was lovely!
Strawberrysquash0
23rd Oct, 2013
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
15th Aug, 2013
4.05
Made as a starter tonight. Nice but would maybe try a stronger cheese next time.
brownie
4th Aug, 2013
Mmm.. I'm now thinking Prosciutto would compliment this better than Chorizo!
brownie
4th Aug, 2013
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
25th Jul, 2013
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
4th Apr, 2013
3.05
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
23rd Feb, 2013
5.05
so nice for a saturday afternoon lunch meal. definitely will make again

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