Vital Veg, organic farm, spinach

Ricotta, tomato & spinach frittata

1 tbsp olive oil
1 large onion, finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves if available
100g ricotta
6 eggs, beaten
salad, to serve

Quick, easy and delicious – from the BBC Good Food website.  You can substitute chard for spinach.

Heat oven to 200 °C/180 °C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden.

Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little.

Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin.

Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese.

Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.