RECIPE: Spinach, Ricotta and Cherry Tomato Frittata

RECIPE: Spinach, Ricotta and Cherry Tomato Frittata

Following the news that NACC Care Chef of the Year Martin McKee has created a range of recipe videos – with each dish involving British Lion eggs – we are delighted to share the recipe for the spinach, ricotta and cherry tomato frittata.

ALLERGENS: Eggs, wheat, milk

18 British Lion eggs
150g unsalted butter
4 sprigs of rosemary
1 Spanish onion, chopped
1 red onion, chopped
800g cherry tomatoes
300g leaf spinach fresh (or 500g frozen)
250g Ricotta cheese
200g grated cheddar
1 bunch of basil, shredded
Salt and pepper, to taste

To make the rosemary butter
1. Place 150g unsalted butter into a small blender. Pick all the petals of Rosemary from the sprigs and place into the blender, add a pinch of salt and black pepper and then blend until smooth.
2. Once combined, pour the mixture onto double lined cling film, roll it to make a cylinder and then store in the fridge or freezer until needed.

To make the frittata
1. Preheat your oven to 180 degrees Celsius (fan assisted). Heat a large frying pan over a medium heat and place in the pre-mixed rosemary butter. Once slightly melted, add the chopped onions and fry lightly until soft.
2. Add the tomatoes to the pan, cook for a minute and then add the spinach and basil. Remove the pan from the heat, season with salt and pepper and then set aside.
3. Place all of the cooked vegetables onto a suitable oven proof baking tray. Sprinkle on ¾ of your cheddar and then dollop the ricotta over them.
4. Beat together the eggs and season with salt and pepper. Pour the egg mixture over the vegetables. Top with the remaining cheddar and bake for 20-25 minutes.

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