- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 236
- Carbohydrate Content: 7g
- Fat Content: 16g
- Fiber Content: 2g
- Protein Content: 16g
- Saturated Fat Content: 5g
- Sodium Content: 0.5g
- Sugar Content: 6g
Ricotta, tomato & spinach frittata Recipe
Ricotta, tomato & spinach frittata is a Low-carb recipe for 4 people, takes only 35 mins; recipe has olive oil, onion and cherry tomato.
Ingredients
- Cherry Tomato - 300g cherry tomatoes
- Basil Leaf - small handful basil leaves
- Olive Oil - 1 tbsp olive oil
- Onion - 1 large onion, finely sliced
- Egg - 6 eggs, beaten
- Salad - salad, to serve
- Spinach - 100g spinach leaves
- Ricotta - 100g ricotta
Instructions
- Heat oven to 200C/180C fan/gas 6. 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.
- 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.
- 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.