Spinach Frittata Recipe
Looking for a healthy nutritious lunch or a great lunchbox filler for the kids? Try this easy and delicious spinach frittata recipe that will be a hit with the whole family!
- 6 eggs
- Sea salt
- Freshly ground pepper
- 300g ricotta cheese
- 100g baby spinach
- 150g button mushrooms
- 2 fresh Roma tomatoes (or 1 larger variety)
- 20g low fat tasty cheese of your choice (or a mixture of low fat tasty cheese and parmesan cheese)
- 1 tablespoon olive oil
Spinach Frittata Recipe Preparation:
Preheat oven to 180C.
Brush the cake tin with olive oil. Cut a piece of Glad Bake & Cooking Paper larger than the tin so that it will cover the base and sides. Press the paper into the tin so that it sticks to the olive oil.
Slice the mushrooms thinly and set aside. Slice the tomatoes into medium slices and set aside. Grate the cheese and set aside.
Break eggs into the mixing bowl and season with salt and pepper. Whisk the eggs and then add the ricotta. Place a layer of the spinach and mushroom into the base of the cake tin, cover with a layer of the egg and ricotta mix, and then alternate layers. Finish with the sliced tomatoes and sprinkle the top with the grated cheese.
Place in preheated oven and bake at 180C for 1 hour. Test with a skewer before taking out of the oven.
Allow to set for 30 minutes before cutting.
Serve immediately. Can be eaten alone or with a salad. Left over can be kept in fridge for the next day.
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