Frittata Caprese with spinach, tomato and ricotta
1 tablespoon olive oil
250g mini roma tomatoes, halved
6 sprigs oregano
Salt and pepper, to season
4 cups baby spinach leaves
½ cup single cream
½ cup finely grated parmesan, plus extra to serve
1 cup (240g) ricotta
Basil leaves, to serve
- Preheat oven to 220°C (200°C fan forced). Heat oil in a 25cm non-stick oven proof frying pan over medium heat. Add tomato, oregano, salt and pepper and cook, stirring, for 1 minute. Add the spinach and cook for 30 seconds, or until wilted.
- Whisk together the eggs, cream, parmesan, salt and pepper and pour into the pan. Move the mix around gently with a spatula to cover the base underneath the tomato mixture.
- Spoon over the ricotta. Transfer to oven and cook for 20-25 minutes or until golden and set. Set aside for 5 minutes to cool slightly. Scatter with basil leaves and the extra parmesan.