1 tbsp olive oil
cherry tomatoes
handful spinach leaves
small handful basil leaves
ricotta
6 eggs, beaten
- Heat oven to 375. Heat oil in a large non-stick frying pan and cook the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 11 x 7 rectangular baking dish. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
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