By Ashley Rector
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Add the diced onion to the pan and sauté for about 3-4 minutes until soft and translucent.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Meanwhile, in a large bowl, whisk the 6 eggs together. Add salt and pepper to taste.
Stir in the ricotta into the egg mixture.
Pour the egg and ricotta mixture over the spinach and onion in the skillet. Stir gently to combine.
Slice the cherry tomatoes in half and evenly distribute them on top of the frittata mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is set and slightly golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster.
Once the frittata is done, carefully remove it from the oven.
Slice the frittata into wedges and serve hot alongside the toasted whole-grain bread slices.
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This Breakfast Brunch Vegetarian recipe is ready in 35 minutes and features large eggs, part-skim ricotta, fresh spinach and other delicious ingredients. Contains 360 calories total.
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Add the diced onion to the pan and sauté for about 3-4 minutes until soft and translucent.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Meanwhile, in a large bowl, whisk the 6 eggs together. Add salt and pepper to taste.
Stir in the ricotta into the egg mixture.
Pour the egg and ricotta mixture over the spinach and onion in the skillet. Stir gently to combine.
Slice the cherry tomatoes in half and evenly distribute them on top of the frittata mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is set and slightly golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster.
Once the frittata is done, carefully remove it from the oven.
Slice the frittata into wedges and serve hot alongside the toasted whole-grain bread slices.
Calories per Serving: 360
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