Preheat oven to 180°C.
Put rosa tomatoes on a baking tray with olive oil and a bit of salt and pepper. Roast for 10 minutes and remove. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat olive?oil over medium. Add baby spinach; cook until wilted. Stir in egg mixture, add tomatoes and cook until edge sets, about 1 minute. Transfer ?skillet to oven. Cook frittata until middle is set, 15 minutes. Tip frittata out onto a plate to serve.Recipe reprinted with permission of Hunters Rest Hotel in Rustenburg's Head Chef, Ulric Kiefer.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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