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Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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A star rating of 4.3 out of 5.124 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Healthy veggie bites that are packed with flavour - a midweek must

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal236
fat16g
saturates5g
carbs7g
sugars6g
fibre2g
protein16g
low insalt0.5g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion , finely sliced
  • 300g cherry tomatoes
  • 100g spinach leaves
  • small handful basil leaves
  • 100g ricotta
  • 6 eggs , beaten
  • salad , to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2011

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Overall rating

A star rating of 4.3 out of 5.124 ratings
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