Ricotta and Tomato Frittata recipe from Operation Transformation.


Serves: 2

  • 4 eggs
  • 200g potato, peeled and sliced
  • 100g spinach, chopped
  • 200g tomatoes, sliced
  • 65g ricotta cheese
  • ½ tbsp olive oil
  • 1 handful parsley


  1. Steam potatoes until cooked for approximately 15 minutes. Place aside and allow to cool before slicing
  2. Beat eggs in a bowl together
  3. Add olive oil to a pan on medium heat and place potato slices into pan
  4. Place the spinach into the pan and allow to wilt
  5. Once the spinach has wilted, add the sliced tomatoes
  6. Pour egg mixture on top of potatoes, spinach and tomato mixture
  7. Take small scoops of the ricotta cheese and dot over the egg and potato mixture in the pan
  8. Cook undisturbed until edges are set, approximately 2 - 3 minutes
  9. Place the pan under the grill on medium heat and cook through for a further 4 - 5 minutes