Tomato, spinach and ricotta frittata

Prep: 15 mins, Cooking: 20 mins
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By Food24 April 01 2015
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Ingredients (8)

6 eggs — large
1/4 cup ricotta cheese
1/2 cup ham — chopped
8 rosa tomatoes — sliced in half
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tsp fresh chillies — 573
1 cup baby spinach
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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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