Dinner

Ricotta, tomato and spinach frittata is for Dinner.

Ricotta, tomato and spinach frittata takes several minutes to prepare.

Ricotta, tomato and spinach frittata takes several minutes to cook.

Ricotta, tomato and spinach frittata makes 1 servings.

The ingredients for Ricotta, tomato and spinach frittata are:

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 eggs , beaten

Here is how you make Ricotta, tomato and spinach frittata:

1. Heat oven to 400F 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. 2. 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. 3. 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. Serving Size: 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user JODIANN421.

The nutritional information for Ricotta, tomato and spinach frittata is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 454.9

• Total Fat: 29.1 g
• Cholesterol: 223.1 mg
• Sodium: 265.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 5.1 g
• Protein: 24.1 g