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Summer Tomato & Ricotta Frittata

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Preparation time: 55 min
Difficulty: Easy
Serves 6 people
5 Average Rating

This summer tomato and ricotta frittata is an easy baked egg dish perfect for lunch, dinner or entertaining. Creamy ricotta, spinach and juicy cherry tomatoes bake together into a golden, versatile frittata that's just as good warm as it is at room temperature. Serve with rocket and pesto for an effortless, crowd-pleasing meal.

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Ingredients

Number of servings

The original recipe is for 6 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

Method

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  1. Preheat oven to 180°C (fan-forced). Grease and line the base and long sides of a 30cm x 19cm top measurement ovenproof dish or lamington pan.
  2. Place spinach in a large sieve and pour boiling water over until wilted. Drain, allow to cool slightly, and press out as much liquid as you can. Separate leaves.
  3. Whisk together eggs, milk and half of the ricotta.  Season with salt and pepper. Stir in ¾ of the onion and ½ of the grated cheese.
  4. Pour egg mixture into prepared pan. Top with a few extra onion slices, most of the wilted spinach and remaining grated cheese.  Dot remaining ricotta over the top, along with tomato halves.  Finish with any remaining spinach and onion slices to decorate the top.
  5. Bake for 35 minutes or until set and lightly golden. Stand for 30 minutes before removing from pan. Place on a serving board, peel away paper. Cut into squares and serve topped with pesto and rocket salad leaves.

Video

Notes

  • Use any red or small heirloom tomatoes.
  • You can also use a 9-cup ceramic ovenproof dish or 26cm cast iron skillet to make this recipe.

Nutrition Per Serve

  • 325g Serving size
  • 1455kJ 348kcal Energy
  • 27g Protein
  • 24g Total fat
  • 12g Saturated fat
  • 5g Carbs (total)
  • 5g Carbs (sugar)
  • 440mg Sodium
  • 3g Fibre
  • 8.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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