- 1 tbsp olive oil
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 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- salad, to serve
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.
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.
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.