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.
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
- Salt and freshly ground black pepper, to season
- Salad, to serve
Instructions
- Preheat the oven: Set the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the frittata.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
