Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(62 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
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  • 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 eggs, 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.

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Comments, questions and tips

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23rd Feb, 2013
so nice for a saturday afternoon lunch meal. definitely will make again
17th Feb, 2013
Didn't have any fresh spinach or cherry tomatoes so used frozen spinach leaves (which I pre-cooked in the microwave) and thick slices of large slicing tomatoes. Absolutely delicious as was the leftover slice eaten cold the next day. Would make a great picnic dish.
6th Dec, 2012
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
3rd Sep, 2012
Very nice. I followed the recipe but deseeded the tomatoes and it didn't seem too moist. Just right!
29th Aug, 2012
I'm not a fan of ricotta, any other suggestions I could try?
21st Aug, 2012
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.
31st Jul, 2012
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.
10th Jul, 2012
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.
12th Jun, 2012
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!
11th May, 2012
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.


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