Healthy veggie bites that are packed with flavour – a midweek must
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, finely sliced300g cherry tomatoes100g spinach leavessmall handful basil leaves100g ricotta6 eggs, beatensalad, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.STEP 2Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.STEP 3Season 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.
