Baked frittata with spinach and ricotta

Name: Baked frittata with spinach and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (Gr. M); 7-10 Tbsp salt and pepper; 300 g cherry tomatoes; 100 g Spinach; 4-5 Stem/s Basil; 100 g Ricotta; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Completely uncomplicated and quickly prepared, a low-calorie refreshment for the evening

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (Gr. M)
7-10 Tbsp salt and pepper
300 g cherry tomatoes
100 g Spinach
4-5 Stem/s Basil
100 g Ricotta
baking paper

Directions

1
Whisk the eggs, season with salt and pepper. Wash and halve the tomatoes. Wash spinach and shake dry. Wash basil and pluck the leaves from the stalks.
2
Pour the egg mixture into an ovenproof dish lined with baking paper (approx. 20 x 30 cm). Arrange tomatoes, spinach and basil on top. Crumble the ricotta over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 20 minutes.
3
Remove the frittata from the oven and lift it out of the pan with the help of the baking paper. Cut the frittata into pieces and serve.