Ricotta, Cherry Tomato & Spinach Frittata
Frittatas are one of those fantastic meals that work for any meal of the day. They’re also great to cook up as meal prep and can be enjoyed for days. This colourful frittata is an absolute winner, it’s so simple and full of goodness!
Ricotta, Cherry Tomato & Spinach Frittata
Vegetarian | Glutenfree
Serves 4
Ingredients:
1/2 tbsp extra-virgin olive oil
1 red onion, sliced
2 cups spinach
1 cup ricotta
16 cherry tomatoes, halved
8 free-range eggs
Salt & pepper, to taste
Method:
Preheat the oven to 180°C, on a fan forced setting.
Heat the olive oil in a frying pan and add the red onion. Sauté for 4-5 minutes until golden.
In a 20x20 square baking tray, add half of the spinach leaves, followed by half of the cherry tomatoes, ricotta and sautéed red onions.
Add another layer using the other half of the spinach, cherry tomatoes, ricotta and red onions.
Whisk the eggs, salt and pepper in a bowl and pour into the baking tray. Press down the contents and ensure everything is coated in the egg mixture.
Place the tray in the oven and cook for 25-30 minutes, until cooked through.
