Spinach Tomato and Ricotta Frittata

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  • Spinach Tomato and Ricotta Frittata

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 is a bit of a mouthful to say, but tastes so good!! Its delicious at anytime of the day!

serves
4
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

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


Method

  1. Preheat oven to 200 degrees.
  2. Slice the onion and chop the tomatoes.
  3. Heat oil spray in a frying pan and cook the onion until soft, then add the tomatoes.
  4. Cook for a couple of minutes then add the spinach and the basil.
  5. Stir together for a couple of minutes until wilted.
  6. Line the veggies in the bottom of a non-stick roasting tin or oven dish.
  7. Place the ricotta over the veg in blobs.
  8. Mix the eggs with salt and pepper then pour over the vegetables.
  9. Cook in oven for 20-25 minutes or until set.
  10. Leave to cool and then slice into squares.
  11. Add a red, orange, yellow or green capsicum to the frittata for extra flavour.

Notes

Recipe Hints and Tips: 

  • Spinach Tomato and Ricotta Frittata is not suitable to freeze.

This article was written by Rhian Allen, Founder of Lose Baby Weight. For more motivation, advice, recipes and exercise plans visit http://www.losebabyweight.com.au and for daily motivation join the Lose Baby Weight Facebook page at http://www.facebook.com/losebabyweight.com.au

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