Ricotta, Tomato & Spinach Frittata Recipe

Introduction

This ricotta, tomato, and spinach frittata is a light yet satisfying dish perfect for any meal of the day. Loaded with fresh vegetables and creamy ricotta, it’s easy to prepare and bakes to a delicate golden finish. Serve it warm with a crisp salad for a wholesome, delicious treat.

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

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Heat the olive oil in a large non-stick frying pan over medium heat, then add the finely sliced onion. Cook for 5-6 minutes until softened and lightly golden.
2. Step 2: Add the cherry tomatoes to the pan and toss for about 1 minute until they begin to soften. Remove the pan from the heat.
3. Step 3: Stir the spinach leaves and basil into the pan, tossing gently to wilt them slightly. Transfer all the vegetables into a greased 30cm by 20cm rectangular baking tin.
4. Step 4: Take small scoops of ricotta and dot them evenly over the vegetables in the baking tin.
5. Step 5: Season the beaten eggs with salt and pepper, then pour them evenly over the vegetables and ricotta.
6. Step 6: Place the baking tin in the preheated oven and cook for 20-25 minutes, or until the frittata is pale golden and fully set.
7. Step 7: Remove from the oven and serve warm alongside a fresh salad.

Tips & Variations

• For extra flavor, add a handful of grated Parmesan or crumbled feta cheese along with the ricotta.
• Feel free to swap spinach for kale or Swiss chard for a different leafy green.
• If cherry tomatoes aren’t available, diced regular tomatoes work well too but may release more moisture.
• Use fresh herbs like parsley or thyme instead of basil for a different aromatic twist.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frittata ahead of time?

Yes, you can prepare the frittata mixture and assemble it in the baking tin a few hours before baking. Keep it covered in the fridge until you are ready to cook.

Can I freeze the frittata?

While it’s possible to freeze cooked frittata, the texture may change slightly. Wrap portions tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ricotta, Tomato & Spinach Frittata Recipe

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★★★★★

4.4 from 124 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Ricotta, Tomato & Spinach Frittata is a delightful, protein-packed dish perfect for breakfast, brunch, or a light dinner. Combining the sweetness of cherry tomatoes, fresh spinach, creamy ricotta, and fragrant basil, it’s baked to a golden finish for a nutritious and satisfying meal.

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Ingredients

Scale 1x2x3x

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
• Salt and freshly ground black pepper, to season
• Salad, to serve

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Instructions

1. Preheat the oven: Set the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the frittata.
2. Sauté the onion: Heat 1 tablespoon of 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, releasing sweet flavors.
3. Add tomatoes: Add 300g of cherry tomatoes to the pan and stir/toss for about 1 minute to soften them slightly, allowing their juices to meld with the onions.
4. Add spinach and basil: Remove the pan from the heat, then add 100g of spinach leaves and a small handful of basil leaves. Toss gently until the greens wilt slightly from the residual heat.
5. Transfer to baking tin & add ricotta: Grease a 30cm x 20cm rectangular baking tin and transfer the cooked vegetables onto it evenly. Take small scoops of 100g ricotta and dot them evenly over the top of the vegetable mixture.
6. Prepare and pour eggs: Beat 6 eggs well, season with salt and freshly ground black pepper to taste, then pour the eggs evenly over the vegetables and ricotta in the baking tin.
7. Bake the frittata: Place the baking tin in the preheated oven and bake for 20–25 minutes until the frittata is pale golden, fully set, and slightly puffed in the center.
8. Serve: Remove from the oven and let it cool slightly before slicing. Serve warm with a fresh salad on the side for a complete meal.

Notes

• To ensure even cooking, use a non-stick pan to sauté the onions and tomatoes.
• The ricotta adds creaminess but can be substituted with feta or goat cheese for variation.
• Fresh basil enhances flavor, but if unavailable, dried basil can be used sparingly.
• This frittata can be served warm or at room temperature, ideal for meal prep or picnics.
• Feel free to add other vegetables like bell peppers or mushrooms to customize the dish.
• Use fresh, free-range eggs for the best taste and texture.
• Make sure the frittata is fully set before removing from the oven to avoid a runny center.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Ricotta frittata, spinach frittata, tomato frittata, baked eggs, Italian breakfast, vegetarian brunch