Ricotta, tomato & spinach frittata

• olive oil↗1 tbsp tbsp
• large onion↗1

  finely sliced

• cherry tomatoes↗300g g
• spinach↗100g g

  leaves

• small handful basil leaves↗
• ricotta↗100g g
• eggs↗6

  beaten

• salad

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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 salad.