Low-carb recipe for 4 people, takes only 35 mins; recipe has olive oil, onion, cherry tomato, spinach, basil leaf, ricotta, egg and salad.
Ricotta, tomato & spinach frittata
Course: Low-carb
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
