Summer Tomato and Ricotta Frittata

Ingredients

Scaled for your household (6 portions) · original serves 6

• English spinach1 bunch
• Eggs12
• Milk½ cup
• Ricotta300 g
• Red onion1
• Cheese blend1 cup
• Cherry tomatoes250 g
• Rocket (optional)to taste
  Source does not specify an amount; no quantity invented.
• Basil pesto (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Heat the oven to 180°C fan and line a 30 × 19 cm baking pan. Wilt spinach briefly in boiling water; drain, cool and squeeze dry.

2. 2

   Whisk eggs, milk and half the ricotta. Stir in three-quarters of the onion and half the cheese. Pour into the pan and distribute spinach, tomatoes, remaining onion, cheese and ricotta on top.

3. 3

   Bake for about 35 minutes until set. Leave for 30 minutes before slicing. Serve with optional rocket and pesto.