Spinach Tomato and Ricotta Frittata

serves
4time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Red onion
- Ricotta Cheese
- Oil cooking spray
- Sea Salt and Cracked Black Pepper
NUTRITION INFORMATION | ||
---|---|---|
Qty per 236g serve |
Qty per 100g |
|
Energy | 895kJ | 380kJ |
Protein | 14.3g | 6g |
Fat,total | 9.1g | 3.9g |
-saturated | 3.57g | 1.52g |
Carbohydrate | 6.2g | 2.6g |
-sugars | 2.87g | 1.22g |
Dietary Fibre | 2.71g | 1.15g |
Sodium | 183mg | 78mg |
Ingredients
- 6 Eggs
- 1 Red Onion
- 200 grams Baby Spinach
- 3 Basil Leaves chopped
- 300 grams Cherry Tomatoes
- 100 grams Ricotta Cheese
- Oil Cooking Spray
- Sea Salt And Cracked Black Pepper to taste
Looking to lose Weight?
Join the new Weight Watchers Reimagined.
GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.Check It Out >
Method
- 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.