Juicy frittata with cherry tomatoes, spinach and ricotta

Juicy frittata with cherry tomatoes

is the Italian interpretation of the omelette and is included in this recipe creamy ricotta, cherry tomatoes and tender spinach baked in the oven. The low carb dish is quick and easy to prepare and is a light dinner or a perfect, hearty breakfast. The frittata is very fluffy, creamy, tastes juicy and absolutely delicious. The basil gives the frittata a wonderfully fragrant aroma.

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  • 2 tbsp olive oil
  • 1 onion
  • 300 g cherry tomatoes
  • 100 g spinach, fresh
  • ½ bunch basil
  • 100 g ricotta
  • 6 eggs
  • salt, to taste
  • black pepper, to taste


  1. Preheat the oven to 200°C.
  2. Grease a casserole dish with 1 tablespoon of olive oil.
  3. Peel the onion and cut into thin half rings.
  4. Wash the cherry tomatoes, pat dry and cut in halves.
  5. Rinse the spinach and basil, shake dry and roughly chop.
  6. Heat the remaining oil in a frying pan.
  7. Fry the onions in it over a low heat for about 4-5 minutes.
  8. Add the tomatoes and sauté for 1 minute.
  9. Add the spinach and basil, mix and the Remove the pan from the heat.
  10. Pour the vegetables into the casserole dish.
  11. Spread the ricotta over it in small portions with a spoon.
  12. In a bowl, mix the eggs well with a whisk.
  13. Salt and pepper to taste.
  14. The eggs Pour over the vegetables and ricotta.
  15. Place the casserole dish in the oven.
  16. Bake the frittata with tomatoes, spinach and ricotta for about 20-25 minutes until golden.


  • kitchen scales
  • casserole dish
  • cutting board
  • knife
  • frying pan
  • wooden spoon
  • cutlery
  • bowl
  • whisk


Cut the finished frittata into pieces and serve with fresh bread if you like.

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