Ricotta, Spinach, and Tomato Frittata
Kcal: 236, Protein: 16g, Fat 16g, Carbs: 7g
40 mins
4 Servings
High protein, low carb, yummy breakfast? Yes please!
1 tbsp olive oil
1 large onion, finely sliced
300g cherry tomatoes
100g spinach leaves
100g ricotta
6 eggs, beaten
squeeze of one lemon
sea salt an dblack pepper to season
spinach leaves for salad, to serve with drizzle of olive oil and seasoning
STEP 1
Heat oven to 200C/180C fan/gas 6. 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.
STEP 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 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
STEP 3
Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with extra spinach leaves, drizzled with olive oil, a squeeze of lemon and some flakey sea salt (or any sea salt).