Spinach and Ricotta Frittata

This is one of my favourite 'on the run' recipes. It is so quick and simple to make, but still really tasty and filling. The eggs and ricotta cheese pack a protein punch and there are a couple of vegetables in there to keep me happy! I have brought it along to friends houses for lunches and afternoon teas, taken it to work with a salad for lunch and sent daughters off to school with a slice for their lunch or snack. The simple mix of flavours makes it a winner with everyone! This recipe is sugar and gluten free and ideal for anyone following a low carbohydrate diet.

Ingredients

300 g ricotta cheese

3 eggs

3 handfuls fresh spinach

1/2 handful onion, chopped

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

1/2 handful cherry tomatoes, halved

Method

1. Lightly stir-fry chopped onion in pan with extra virgin olive oil.
2. Wilt spinach and press out excess water.
3. Mix ricotta, eggs, spinach, onion, parsley and basil together.
4. Brush a pie dish with oil olive and pour mixture in.
5. Place halved cherry tomatoes cut side up on top of mixture and gently press in.
6. Bake in oven at 180°C for approximately 30 minutes or until set.

Serve with an additional handful of allowed vegetables or salad per serve.

Serves 2