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Spinach and Ricotta Frittata |
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Ingredients 300 g ricotta cheese
3 eggs
2 to 3 handfuls fresh spinach
1/2 handful onion, chopped
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1/2 handful cherry tomatoes, halved
Method - Lightly stir-fry chopped onion in pan with extra virgin olive oil.
- Wilt spinach and press out excess water.
- Mix ricotta, eggs, spinach, onion, parsley and basil together.
- Brush a pie dish with oil olive and pour mixture in.
- Place halved cherry tomatoes cut side up on top of mixture and gently press in.
- Bake in oven at 180°C for approximately 30 minutes or until set.
If having for lunch serve with an additional handful per serve of allowed vegetables or salad. Serves 2
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