Ricotta, tomato and spinach frittata

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 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.