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
Scale
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
