Ricotta, tomato & spinach frittata

Ricotta, tomato & spinach frittata

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(103 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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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.
2nd May, 2012
A lovely simple recipe that's really easy to follow. I've made it with various different toppings all with great results. I substituted beetroot leaves once or twice, this was ok, but not as good. The first time I made it I didn't have ricotta, so used a feta cheese instead, and loved the result so use feta every time.
12th Feb, 2012
This is a lovely dish. I made it with feta as didn't have any ricotta in but worked really well anyway. I love frittatas and enjoy finding different recipes for them so this was great!
27th Oct, 2011
I made this for friends and it went down really well. I used frozen leaf spinach and a mixture of cherry tomatoes and sun-dried tomatoes, I also threw a pepper in, it's a new dish that I can cook to use up left over veg! Planning on doing it again soon! Very yummy!
9th Oct, 2011
Great easy recipe. I buttered my dish with some homemade garlic butter just to give it that extra kick.
8th Oct, 2011
I found it a bit dry. It was still tasty, but I don't think I would repeat it
25th Sep, 2011
(forgot to give a rating - please see my comment above)
25th Sep, 2011
My husband was disgusted by this recipe because of the way the tomatoes are cooked. The 1 minute in the frying pan essentially does nothing to the whole tomatoes, simply because such a small part of the tomato's surface area is actually in contact with the pan. At best this step just warms them up. So now, when the tomatoes are baked in the oven within the egg etc, they just boil in their own juices, subsequently exploding in your mouth when you eat them. If you want to bother with this recipe I'd suggest you slowly oven-roast your tomatoes before adding them to the egg mixture.


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