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Tomato, spinach and ricotta frittata

recipes, eggs, easter

Ingredients 8
Time 15 min
  • 6
    large eggs
  • 1/4
  • 1/2
    chopped ham
  • 8
    rosa tomatoes, sliced in half
  • 1
    coarse salt
  • 1/4
    ground pepper
  • 1
    olive oil
  • 1
    baby spinach


20 min

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.

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Read more on: easter  |  eggs  |  recipes


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