Summer Tomato and Ricotta Frittata

Prep: 20 mins

Cook: 35 mins

Serves: 6

Difficulty:

Cuisine:

Saved:

Italian

Recipe by: Australian Eggs

This easy summer frittata with tomato and ricotta is a simple baked egg recipe perfect for lunch, dinner or entertaining. Serve warm or at room temperature with rocket and pesto.

Credit: Whisk Media Group

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Summer Tomato and Ricotta Frittata

Ingredients:

1 bunch English spinach, ends trimmed, rinsed

12 eggs

½ cup milk

300g ricotta

1 small red onion, thinly sliced

1 cup grated cheese blend

250g red & yellow cherry tomatoes, halved (see tips)

Rocket leaves & pesto, to serve (optional)

Method:

Preheat oven to 180C (fan-forced). Grease and line the base and long sides of a 30cm x 19cm top measurement ovenproof dish or lamington pan.
Place spinach in a large sieve and pour boiling water over until wilted. Drain, allow to cool slightly, press out as much liquid as you can. Separate leaves.
Whisk together eggs, milk and half of the ricotta. Season with salt and pepper if preferred. Stir in ¾ of the onion and ½ of the grated cheese.
Pour egg mixture into prepared pan. Top with a few extra onion slices, most of the wilted spinach and remaining grated cheese. Dot remaining ricotta over the top, along with tomato halves. Finish with any remaining spinach and onion slices to decorate the top.
Bake for 35 minutes or until set and lightly golden. Stand for 30 minutes before removing from pan. Place on serving board, peel away paper. Cut into squares and serve topped with pesto and rocket leaves.

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