A frittata for two, baked in the oven with cherry tomatoes, spinach and little pockets of harissa ricotta. Line the tin with baking paper and you can just lift it out – no washing up. India, your brunch is ready!

Prep Time 10

Cook Time 30

Total Time 40

Course Brunch

Cuisine Mediterranean

Servings people

Calories 187 kcal

Ingredients

olive oil
1 shallot finely chopped
1 small clove garlic finely chopped or sliced
very small pinch chilli flakes optional
2 pinches dried oregano
6 cherry tomatoes halved
3 tbsp ricotta optional
1 tsp harissa paste or pesto
4 eggs beaten
handful spinach
salt and pepper
basil leaves torn, to serve

Instructions

Preheat the oven to 180°C. Line a small roasting tin with baking paper (or grease it well).
Heat a little olive oil in a pan and soften the shallot for a few minutes.
Add the garlic, chilli flakes (if using) and oregano, then the tomatoes, and cook for a few minutes.
Mix the ricotta with the harissa.
Scatter the spinach over the bottom of the tin and tip the tomato mixture on top.
Season the eggs with salt and pepper and pour them over, then dot spoonfuls of the harissa ricotta on top.
Bake for 20–25 minutes until set. Lift out, cut in half and finish with torn basil.

Nutrition

Calories: 187kcalCarbohydrates: 7.2gProtein: 15.3gFat: 10.7gSaturated Fat: 3.5gCholesterol: 409mgSodium: 242mgPotassium: 428mgFiber: 1.7gSugar: 3.5gVitamin A: 2517IUVitamin C: