Spinach and Ricotta Frittata

Serves 4, 205 calories per serve


  • 1 tablespoon extra virgin olive oil
  • 100g spinach leaves
  • 4 spring onions, finely sliced
  • ¼ cup chopped parsley
  • 6 eggs, lightly beaten
  • 1/3 cup low-fat milk
  • 120g low-fat ricotta, crumbled


  • Tomato salsa and a salad

Spinach and Ricotta Frittata


  1. Preheat oven to 180°C.
  2. Line 4 x muffin tins with baking paper.
  3. Heat the oil in a frying pan over medium heat.
  4. Add the spinach and spring onions and cook, stirring until the spinach is wilted. Set aside to cool. Chop finely.
  5. Combine the remaining ingredients in a large bowl. Add the spinach mixture and season well.
  6. Divide the mixture between the 4 prepared muffin tins and bake for 25 minutes or until set and golden.
  7. Serve with salsa and a green salad.

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