Garden-Fresh Ricotta and Veggie Frittata

1. Preheat Oven

Preheat your oven to 200°C (180°C fan-assisted or gas mark 6) to ensure it reaches the right temperature for baking your frittata.

2. Sauté the Onion

Heat the olive oil in a large non-stick frying pan over medium heat. Add the sliced onion and cook for 5-6 minutes, until softened and lightly golden.

3. Toss in Tomatoes

Add the cherry tomatoes to the pan and toss for about 1 minute to just soften them slightly.

4. Wilt the Greens

Remove the pan from the heat, add the spinach and basil leaves, and gently toss them with the onions and tomatoes to wilt the spinach slightly.

5. Prep the Baking Tin

Lightly grease a 30cm x 20cm rectangular baking tin and transfer the sautéed vegetables to it, spreading them out evenly.

6. Add Ricotta Dots

With a spoon, dot small scoops of ricotta cheese evenly over the sautéed vegetables.

7. Create the Egg Mixture

In a bowl, season the beaten eggs with salt and pepper to taste and whisk them well.

8. Pour and Bake

Pour the seasoned eggs over the vegetables and ricotta in the baking tin. Place in the preheated oven and bake for 20-25 minutes, until the frittata is set and has a pale golden color on top.

9. Serve with Salad

Cut the frittata into portions and serve warm with a fresh salad on the side.