Hello and welcome to all about food. Let’s get cracking…some eggs (sorry!).
I have made your salmon and pea frittata many times, perhaps too many times! Can you give me another great frittata recipe please!
Julie, Newcastle West
I could give you a frittata recipe for everyday of the year! Well, almost! Frittatas are very popular in our home, often because I have a glut of eggs thanks to bartering with my friends for jam or bread! I also find frittatas are a great way to use up many leftovers or vegetables that are getting a little ‘tired’, such as peppers, asparagus, courgettes or leftover cooked potato.
This Ricotta, Tomato and Spinach Frittata is a favourite of mine. Ricotta cheese is an Italian curd cheese, it has a rich but delicate flavour and a grainy texture.
Of course other cheese work well too, goats cheese, cheddar, feta…the options are endless.
One more thing, leftover frittata is delicious served cold and is guaranteed to brighten up any lunchbox.
Ricotta, tomato & spinach frittata
1 tablespoon of olive oil
1 onion, finely sliced
300g of cherry tomatoes, cut in half
150g spinach leaves
A small handful of basil leaves
120g of ricotta cheese
6 eggs, beaten
Heat your oven to 180ºc. Place a large, non-stick frying pan over a medium heat, add the oil and cook the onion for five minutes until softened and golden.
Add the tomatoes and cook for another minute. Remove the pan from the heat and add the spinach leaves and basil, and toss together until the spinach wilts a little. Transfer all the ingredients to a greased 30cm x 20cm baking tin. Take small scoops of the ricotta and dot over the vegetables.
In another bowl, season the eggs, beat well and pour over the vegetables and cheese. Cook in the oven for 20 minutes or until lightly browned and set. Serve with salad and some crusty bread.
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
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