Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(50 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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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.

teresahall's picture
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This was ok, but the tomatoes made it a bit soggy after it went cold

apolloxxl's picture
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loved it. very refreshing. very moist and sweet and creamy. wonderful combination. wouldn't change anything. although i added extra ricotta. probably double of what is recommended, cos it's light (6% fat) and very tasty.

Frantic Flapjack's picture
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Very easy to make and tasty. Served with a selection of salads and crusty bread.

jburton's picture
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Well I got round to making this last night, it was so easy and very very tasty. I did what I said id do and added Smoked bacon, asparagus and fresh peas. I served it with Herby baby potatoes. And there is enough left for the same again tonight. I would definitely make it again.

jburton's picture
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I was thinking of also adding some Smoked back bacon, Asparagus and peas to this, do others on here think that would be OK? And im going to serve it with baby potatoes in herby butter....

kuifke's picture
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35 minutes in a small oven is just to long. The result was a rather dry mixture. But still a good meal

goddessnatty's picture
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Very quick and easy, really tasty! Served it with a salady and my son loved it. Will definately be making this one again.

aimzworth's picture
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So quick, easy and yummy, going to become a staple!

gingersnap's picture

This looks amazing i can not wait to make this and i will let you know how it tutns out.

iwonastawarz's picture
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This recipe looked great, tasted wonderful and was really easy to make. We had it with a watercress and orange salad and my husband had the leftovers in his lunchbox for work.

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