Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

Prep: 10 mins Cook: 35 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • 300g cherry tomatoes
  • 100g spinach leaves



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

  • small handful basil leaves
  • 100g ricotta



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

  • 6 egg, beaten



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

  • salad, to serve


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (58)

colec1's picture

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

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

Was nice, but like Teresah found the tomatoes made it a bit soggy?

kookycook123's picture

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

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

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

dbkahuna's picture

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

This was ok, but the tomatoes made it a bit soggy after it went cold

apolloxxl's picture

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

Very easy to make and tasty. Served with a selection of salads and crusty bread.

jburton's picture

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

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

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…