Ricotta, tomato & spinach frittata
Chef DefneKitchen Studio chef · October 17, 2026Eggs baked over onion, cherry tomatoes, spinach and basil with dollops of ricotta, cut into squares for an easy midweek meal.
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- Large onionFinely sliced1
- Cherry tomatoes300 g
- Spinach leaves100 g
- Basil leaves
- Ricotta100 g
- EggsBeaten6
- Salad (to serve)
Method · 3 steps
- 1
Heat the oven to 200°C (180°C fan). In a big non-stick frying pan, warm the oil and fry the onion gently for 5-6 mins, until soft with a little colour. Throw in the tomatoes and stir for 1 min until they start to soften.
- 2
Take the pan off the heat, add the spinach and basil and toss until slightly wilted. Move everything to a greased baking tin, 30 cm x 20 cm. Dot small scoops of ricotta over the vegetables.
- 3
Pour the beaten, seasoned eggs over the vegetables and ricotta. Bake for 20-25 mins, until set and pale golden. Serve with salad.
