[Sticky] Spinach Frittata

Simple to make and really filling, the perfect supper

Ingrediants:

• 100g of spinach leaves
• 300g of cherry tomatoes
• 100g of ricotta
• 1 large red onion, finely sliced
• 1 tbsp of olive oil
• Handful of basil leaves
• 6 eggs
• 4 tsp of green pesto
• 1 clove of garlic, finely sliced

Method: Number of Servings 4 / Prep Time 10 minutes – Cook Time 30 minutes

1. Preheat the oven to 180C

2. In a large frying pan heat the oil and cook the onion until golden. Add the garlic and the tomatoes and toss until the tomatoes have softened.

3. Remove the pan from the heat and add in the spinach and basil leaves, mix well. Season with salt and pepper.

4. Add the vegetable into a greased square baking tin and dot small spoons of the ricotta over the vegetables, do the same with the pesto.

5. Beat the eggs and season well, pour them over your vegetables. Cook in the oven for 20 – 30 minutes or until your frittata has turned golden and set. Serve with a salad.

Nutritional Information Per serving:

• 7.1g Carbs
• 3.1g Fibre
• 18g Fat
• 15g Protein
• 258 kcals
• 0.6g Salt