Ricotta, Tomato & Spinach Frittata Recipe
Introduction
This ricotta, tomato, and spinach frittata is a light yet satisfying meal perfect for breakfast, brunch, or a simple dinner. Packed with fresh vegetables and creamy ricotta, it’s easy to prepare and delicious served warm or at room temperature.
Ingredients
- 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
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Heat the olive oil in a large non-stick frying pan over medium heat. Add the sliced onion and cook for 5-6 minutes until softened and lightly golden.
- Step 2: Add the cherry tomatoes to the pan and toss for 1 minute until they begin to soften. Remove the pan from the heat, then add the spinach leaves and basil leaves, tossing gently to wilt them slightly.
- Step 3: Transfer the cooked vegetables to a greased 30cm x 20cm rectangular baking tin. Take small spoonfuls of ricotta and dot them evenly over the vegetables.
- Step 4: Season the beaten eggs with salt and pepper, then pour them evenly over the vegetables and ricotta in the baking tin.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the frittata is pale golden and set in the center. Serve warm with a fresh salad on the side.
Tips & Variations
- For extra flavor, add a handful of grated Parmesan or a sprinkle of chili flakes to the egg mixture before baking.
- Substitute the spinach with kale or Swiss chard for a different leafy green twist.
- If you prefer, swap the cherry tomatoes for sun-dried tomatoes for a more intense tomato flavor.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It can also be enjoyed cold as a convenient lunch option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata dairy-free?
Yes, you can omit the ricotta or replace it with a dairy-free cheese alternative to keep the dish dairy-free.
Is it possible to prepare this frittata ahead of time?
Absolutely! You can assemble the frittata the night before, keep it covered in the fridge, and bake it fresh in the oven just before serving.
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Ricotta, Tomato & Spinach Frittata Recipe
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
A vibrant and healthy ricotta, tomato, and spinach frittata baked to golden perfection. This easy-to-make frittata combines sautéed onions, fresh cherry tomatoes, spinach, basil, and creamy ricotta, all bound together with beaten eggs, making a perfect dish for breakfast, brunch, or a light dinner served with a fresh salad.
Ingredients
Vegetables and Herbs
- 1 large onion, finely sliced
- 300g cherry tomatoes
- 100g spinach leaves
- Small handful basil leaves
Dairy and Eggs
- 100g ricotta
- 6 eggs, beaten
Other
- 1 tbsp olive oil
- Salad, to serve
Instructions
- Preheat the oven: Set your oven to 200°C (180°C fan)/gas mark 6 to get it ready for baking the frittata.
- Sauté the onions: Heat olive oil in a large non-stick frying pan over medium heat and cook the finely sliced onion for 5-6 minutes until softened and lightly golden, which develops sweetness and flavor.
- Add and soften tomatoes: Add the 300g cherry tomatoes to the pan and toss them for about 1 minute just to soften them gently without breaking apart completely.
- Wilt the spinach and basil: Remove the pan from the heat, then add the spinach leaves and basil. Toss everything together lightly so the residual heat wilts the greens without overcooking.
- Prepare baking dish: Transfer all the vegetable and herb mixture into a greased rectangular baking tin measuring approximately 30cm x 20cm, evenly spreading it out.
- Add ricotta: Take small scoops of ricotta cheese and dot them evenly over the vegetable mixture to add creamy pockets of flavor.
- Season and add eggs: Beat the eggs and season them with salt and pepper to your taste, then pour the eggs evenly over the vegetables and ricotta in the baking tin.
- Bake the frittata: Place the baking tin in the preheated oven and cook for 20-25 minutes until the frittata is pale golden on top and fully set in the center.
- Serve: Remove the frittata from the oven and serve warm alongside a fresh salad for a complete meal.
Notes
- You can substitute the spinach with kale or Swiss chard if preferred.
- For a richer taste, try adding a sprinkle of parmesan cheese on top before baking.
- To make it vegetarian, ensure the ricotta and eggs are certified vegetarian-friendly.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian
Keywords: Ricotta Frittata, Tomato Spinach Frittata, Italian Breakfast, Brunch Recipe, Easy Frittata, Vegetarian Egg Dish
