1. Heat oven to 390* F. 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 9x13 rectangular baking dish. 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 30-35 mins until pale golden and set.
Ricotta, Tomato & Spinach Frittata
Amount Per Serving
Calories 333Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 14g5%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.