Ricotta Frittata With Tomato Salad Recipes

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RICOTTA, TOMATO & SPINACH FRITTATA



Ricotta, tomato & spinach frittata image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

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