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Spinach and Ricotta Frittata




  • ½ handful of spring onion, chopped
  • ½ tbsp of extra virgin olive oil
  • 3 handfuls of fresh spinach
  • 300 g firm ricotta cheese
  • 3 eggs
  • 1 tbsp of parsley, chopped
  • 1 tbsp of basil, chopped
  • 4 cherry tomatoes, halved


  1. Lightly stir-fry chopped spring onion in pan with extra virgin olive oil.
  2. Wilt spinach and press out excess water. Mix ricotta, eggs, spinach, onion, parsley and basil together.
  3. Brush a pie dish with olive oil and pour mixture in. Place halved cherry tomatoes cut side up on top of mixture and gently press in.
  4. Bake in oven at 180°C for approximately 30 minutes or until set. Serve with an additional handful of recommend vegetables or salad per serve.
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