This frittata will satisfy the entire family and is an easy midweek meal.


One tablespoon of olive oil

250g mini Roma tomatoes, halved

Six sprigs oregano

Salt and pepper to season

4 cups baby spinach leaves

Eight eggs

½ cup single cream

½ cup finely grated parmesan, plus extra to serve

1 cup (240g) ricotta

Basil leaves to serve


  1. Preheat oven to 220 degrees C. (200degC with fan). Oil in a non-stick 25cm ovenproof frying pan is heated over medium heat. Add the tomato, oregano, and salt and pepper, and stir for one minute. Add the spinach, and cook it for 30 seconds or until wilted.
  2. Pour the cream, eggs, salt, pepper, and parmesan into the pan. With a spatula, gently spread the mixture over the base beneath the tomato mixture.
  3. Transfer the ricotta to a serving dish. Transfer to the oven and bake for 20-25 minutes or until golden brown and set. Allow to cool for 5 minutes. Sprinkle with the basil leaves and extra parmesan.

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