Spinach Tomato and Ricotta Frittata is a bit of a mouthful to say, but tastes so good!! Its delicious at anytime of the day!
Spinach Tomato and Ricotta Frittata
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
250
kcalTotal time
45
minutesA fluffy frittata loaded with spinach, tomato, and ricotta, perfect for breakfast or a light lunch.
Cook Mode
Keep the screen of your device on
Ingredients
6 number Eggs
1 number Red onion
200 gram Baby spinach
3 Basil leaves-chopped
300 gram Cherry tomatoes
100 gram Ricotta Cheese
Oil cooking spray Sea Salt and Cracked Black Pepper-to taste
Directions
- Preheat oven to 200 degrees.
- Slice the onion and chop the tomatoes.
- Heat oil spray in a frying pan and cook the onion until soft, then add the tomatoes.
- Cook for a couple of minutes then add the spinach and the basil.
- Stir together for a couple of minutes until wilted.
- Line the veggies in the bottom of a non-stick roasting tin or oven dish.
- Place the ricotta over the veg in blobs.
- Mix the eggs with salt and pepper then pour over the vegetables.
- Cook in oven for 20-25 minutes or until set.
- Leave to cool and then slice into squares.
- Add a red, orange, yellow or green capsicum to the frittata for extra flavour.
Notes
- Spinach Tomato and Ricotta Frittata is not suitable to freeze.
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