Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(98 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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brownie
4th Aug, 2013
Loved this! The combination of the ricotta, tomato and spinach tastes really nice. I'm thinking of adding Chorizo when I next make this...
kasiafronck
25th Jul, 2013
This was a great idea for me to use up what I had in the fridge. Like previous comments, I roasted the cherry tomatoes first. I used feta and added some leftover new potatoes too. Tasty and healthy.
gooseberrycrumble
4th Apr, 2013
3.05
Added chilli flakes to egg mixture and peppers to onions but still didn't really enjoy this. Bit too eggy for me, personally. Other people at home ate and enjoyed though!
Li-May
23rd Feb, 2013
5.05
so nice for a saturday afternoon lunch meal. definitely will make again
viviennefleet's picture
viviennefleet
17th Feb, 2013
5.05
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.
jkb011010
6th Dec, 2012
4.05
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
thegoodvegetarian
3rd Sep, 2012
4.05
Very nice. I followed the recipe but deseeded the tomatoes and it didn't seem too moist. Just right!
vodkas25
29th Aug, 2012
4.05
I'm not a fan of ricotta, any other suggestions I could try?
beetle72
21st Aug, 2012
5.05
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.
amyeve
31st Jul, 2012
5.05
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.

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