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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julia_bakes
16th May, 2011
4.05
Tasty but my spinach/basil went a little brown so not quite as pretty as this picture!
dbkahuna
12th May, 2011
5.05
Really light and fresh. The basil would come through every now and then and give an intense burst of herby flavour. The tomatos are a bit soggy so I would recommend removing the seeds before frying. Might add sweet chillis or a red pepper or something next time. Just to get a bit of heat in the background.
teresahall
12th Apr, 2011
3.05
This was ok, but the tomatoes made it a bit soggy after it went cold
apolloxxl
9th Apr, 2011
5.05
loved it. very refreshing. very moist and sweet and creamy. wonderful combination. wouldn't change anything. although i added extra ricotta. probably double of what is recommended, cos it's light (6% fat) and very tasty.
Frantic Flapjack
8th Apr, 2011
4.05
Very easy to make and tasty. Served with a selection of salads and crusty bread.
jburton's picture
jburton
2nd Apr, 2011
5.05
Well I got round to making this last night, it was so easy and very very tasty. I did what I said id do and added Smoked bacon, asparagus and fresh peas. I served it with Herby baby potatoes. And there is enough left for the same again tonight. I would definitely make it again.
jburton's picture
jburton
1st Apr, 2011
5.05
I was thinking of also adding some Smoked back bacon, Asparagus and peas to this, do others on here think that would be OK? And im going to serve it with baby potatoes in herby butter....
kuifke
31st Mar, 2011
3.05
35 minutes in a small oven is just to long. The result was a rather dry mixture. But still a good meal
goddessnatty
31st Mar, 2011
5.05
Very quick and easy, really tasty! Served it with a salady and my son loved it. Will definately be making this one again.
aimzworth
30th Mar, 2011
5.05
So quick, easy and yummy, going to become a staple!

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