Frittata with Spinach, Ricotta, and Sun-Dried Tomatoes

Ingredients

• 8 large eggs
• 250g fresh spinach
• 100g ricotta cheese
• 50g sun-dried tomatoes, chopped
• 30g Parmesan cheese, grated
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 small onion, diced
• salt and pepper to taste
• fresh basil for garnish

Method

1. Preheat oven to 180°C. Heat olive oil in an oven-safe skillet and sauté onion and garlic for 2 minutes.
2. Add spinach to the skillet and cook until wilted, about 3 minutes. Stir in sun-dried tomatoes.
3. Whisk eggs with ricotta, Parmesan, salt, and pepper in a bowl. Pour over vegetables in the skillet.
4. Cook on stovetop for 2 minutes until edges begin to set, then transfer to oven and bake for 12-15 minutes until center is just set.
5. Slide onto a cutting board, slice into wedges, and garnish with fresh basil.