Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(94 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 cheese made from whey and traditionally a by-product of…

  • 6 eggs, 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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emmclean
18th Sep, 2011
2.05
Bit too eggy and underseasoned for me.
katjones
2nd Sep, 2011
5.05
Very simple to make and delicious. Will definitely make it again and my veggie friends will love this.
sallyjenn
30th Aug, 2011
1.05
I wasn't impressed with the results of this recipe, it didn't taste quite right and I ended up throwing half of mine away. Though the other half thought it tasted great and finished his!
colec1
18th Aug, 2011
4.05
Forgot to rate and say that I added some chilli flakes to the egg mixture.
colec1
18th Aug, 2011
4.05
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.
MrsTurner145
10th Aug, 2011
I thought this was quite ok for a midweek tea... didn't notice any problems with 'sogginess'.
chantel25
31st Jul, 2011
5.05
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
5th Jul, 2011
3.05
Was nice, but like Teresah found the tomatoes made it a bit soggy?
kookycook123
29th May, 2011
5.05
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
17th May, 2011
5.05
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!

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