Frittata Caprese with spinach, tomato and ricotta

Name: Frittata Caprese with spinach, tomato and ricotta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 250g mini roma tomatoes, halved; 6 sprigs oregano; Salt to taste; Black pepper to taste; 4 cups baby spinach leaves; 8 eggs; ½ cup single cream; ½ cup finely grated parmesan, plus extra to serve; 1 cup (240g) ricotta; Basil leaves, to serve

Recipe by Myfoodbook

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Italianvegetarianpescatarianvegetarianstovetopoven

Serves

Prep

Cook

30m

Total

35m

Per serve

Price unavailable

Ingredients

Scaled for your household (4 portions) · original serves 4

Olive oil1 AU tbsp
Tomatoes250 g
halved
Dried oregano6 sprig
Saltto taste
Black pepperto taste
Baby spinach4 cup
Eggs8
Cooking cream½ cup
Parmesan½ cup
plus extra to serve
Ricotta240 g
Basil (optional)to taste
to serve

Method

1
Preheat to 220°C, or 200°C fan forced. Heat olive oil in a 25 cm ovenproof non-stick frying pan. Cook tomatoes with oregano and seasoning for 1 minute, then add spinach for about 30 seconds until wilted.
2
Whisk eggs, cream and parmesan with seasoning. Pour into the pan, gently moving the vegetables so the egg reaches the base. Spoon ricotta over the top.
3
Bake for 20–25 minutes until golden and set. Cool for 5 minutes, then finish with basil and extra parmesan.

Nutrition (per serve)

Nutrition not supplied for this recipe.

Allergens

eggmilk

Supermarket price breakdown

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Attribution

Publisher: Myfoodbook

Source URL: https://myfoodbook.com.au/recipes/show/frittata-caprese-with-spinach-tomato-and-ricotta