Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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

  • 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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jbartnz's picture
12th Jun, 2019
its a tad bland as-is; I realised it would need a kick-start before i made it so added crushed garlic and a tbsp of basil pesto as well as the basil, plus kelp sea salt. I still think it needs something else BUT it made a great work lunch over 4 days.
29th May, 2018
This was such an easy recipe, even a novice cook could easily put together. I roasted the cherry tomatoes for 20 minutes beforehand which added to the flavour and added plenty of seasoning to the eggs. I didn't have any fresh basil so substituted with dried basil, and it was still lovely. I will definitely be using this recipe again!
Sarah Edwards's picture
Sarah Edwards
6th May, 2018
Very disappointed in this recipe was very bland all it tasted of was egg.
9th Mar, 2017
This is so easy but really tasty!
14th Jun, 2016
Quite nice, had it for dinner last night and will have the rest for lunch today. Made a few adaptations: couldn't find ricotta in my local Sainsburys so used cream cheese instead, and also couldn't get fresh basil so used 1tsp dried. Added garlic and pesto as recommended in the comments.
22nd May, 2016
Not the best recipe I found on this website.. Pretty boring, just like a regular omelette.
17th Dec, 2015
Just made this, used lovely soft goats cheese instead of ricotta and plenty seasoning , easy and tasty - what more could you want?
17th Nov, 2015
Really easy and great tasting recipe. I also added garlic to the onions once nearly cooked which worked well. Will be using this recipe again!
24th May, 2015
I would like to try to make this but don't have a 30 x 20cm tin So can anyone tell me how high the mixture should be in the tin? I have a smaller square tin Thanks guys!!
4th Mar, 2015
I made a version of this tonight, and it was delicious! I used a lot of spinach and added a red bell pepper. Instead of the ricotta, I used 1 cup feta and 1/2 cup fresh grated parmesan. I seasoned the eggs with just salt and pepper. The dish was plenty flavorful. I didn't have fresh basil, so I sprinkled some basil flakes throughout the dish right before putting it in the oven. And like several other comments, I removed the seeds from the tomatoes. That was a great tip! The tomatoes weren't soggy at all.


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2nd Jan, 2014
Use feta cheese and add chorizo, if you fancy a change
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