Baked frittata with spinach and ricotta

Name: Baked frittata with spinach and ricotta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g young leaf spinach; 300 g cherry tomatoes; 5 Stem/s Basil; 8 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Ricotta; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Whoever prepares this low carb dish not only saves calories, but also time. Because the five ingredients are ready in 35 minutes.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g young leaf spinach
300 g cherry tomatoes
5 Stem/s Basil
8 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Ricotta
baking paper

Directions

1
Sort the spinach, wash well, drain and possibly cut smaller. Wash and halve the tomatoes. Wash basil, shake dry, remove leaves and chop coarsely.
2
Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and line an ovenproof dish (approx. 20 x 30 cm) with baking paper. Whisk eggs and season with salt and pepper. Stir in spinach, tomatoes and basil. Pour into the mould. Distribute the ricotta in pieces on top. Bake in a hot oven for about 20 minutes.
3
Remove the frittata from the oven, lift it out of the pan with the help of the baking paper and cut it into pieces.