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Ricotta, Spinach, and Tomato Frittata

Kcal: 236, Protein: 16g, Fat 16g, Carbs: 7g

40 mins

4 Servings

Ricotta, Spinach, and Tomato Frittata

High protein, low carb, yummy breakfast? Yes please!

1 tbsp olive oil

1 large onion, finely sliced

300g cherry tomatoes

100g spinach leaves

small handful basil 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


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.


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.


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).

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