Recipe Details


Ricotta, tomato and spinach frittata

Serves: 4

Heat oven to 200C (180 with fan). Heat oil and cook onion for 5-6 mins. Add the tomatoes and toss for 1 minute to soften.

Remove from heat, add spinach leaves and basil and toss together to wilt leaves a little. Transfer everything to a greased 30 x 20 cm greased baking tin. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables. Cook for 20-25 minutes until pale golden and set. Serve with a salad.