Spinach, tomato & ricotta frittata

Prep 15 mins | Cook 35 mins | Serves 4

8 free-range eggs, at room temperature
½ cup cream
½ cup grated parmesan + extra to serve
1 tbs olive oil
2 garlic cloves, finely chopped
250g tomato medley, halved lengthways
150g baby spinach leaves
1 small zucchini, very thinly sliced lengthways into very thin ribbons
150g fresh ricotta, crumbled
Basil leaves, to serve

Step 1 Preheat oven to 200°C fan-forced. Combine eggs, cream and parmesan in a large jug. Season with salt and pepper. Whisk until well combined. Set aside.

Step 2 Heat oil in a 25cm non-stick ovenproof frying pan over medium heat. Add garlic and tomatoes and cook, stirring, for 2 minutes or until softening. Add spinach and toss until wilted. Pour over the egg mixture and using a spatula, over the heat gently mix to evenly cover the pan base. Remove from heat.

Step 3 Loosely arrange zucchini ribbons on top of the egg mixture. Scatter with ricotta. Transfer to the oven and bake for 25-30 minutes until golden and set. Stand for 5 minutes in pan. Scatter with basil leaves, sprinkle with parmesan and serve.

Good for you ... Baby Leaves Spinach

Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables

Spinach is rich in an antioxidant called lutein, which is important for eye health.

Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.