Ricotta, tomato and spinach frittata
- Number of Servings: 1
Ingredients
1. Heat oven to 400F Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
2. Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
3. Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JODIANN421.
1 tbsp olive oil1 large onion , finely sliced300g cherry tomatoes100g spinach leavessmall handful basil leaves100g ricotta6 eggs , beaten
1. Heat oven to 400F Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
2. Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
3. Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JODIANN421.
Nutritional Info Amount Per Serving
- Calories: 454.9
- Total Fat: 29.1 g
- Cholesterol: 223.1 mg
- Sodium: 265.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.1 g
- Protein: 24.1 g
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