Close this search box.

Ricotta, Tomato & Spinach Frittata

No ratings yet
Cook Time 35 minutes
Total Time 35 minutes
Course All Recipes, Breakfast, Lunch
Cuisine All, Bodybuilding Friendly, Low Carb, Vegetarian
Servings 6
Calories 333 kcal


  • 2 tbs olive oil
  • 2 large onions finely sliced
  • 4 cups cherry tomatoes
  • 8 cups baby spinach leaves
  • 1 cup fresh basil leaves
  • 1 1/2 cups part skim ricotta cheese
  • 6 large eggs beaten
  • 5 cups egg whites


  • 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.



Calories: 333kcalCarbohydrates: 14gProtein: 35gFat: 14gSodium: 516mgFiber: 3gSugar: 8g
Tried this recipe?Let us know how it was!

2 Responses

  1. Did you mean 5 cups of egg whites or 5 egg whites? Is the oven temperature 390 or 350?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating