Ricotta, tomato & spinach frittata

This one is actually from last Saturday. After Friday night out had to balance the equation :)  for lunch, wanted something light, filling but also cheap to make. Just when I thought all hope as lost, good old frittata came to mind.

The pic above I would say is not doing much to the dish as it was unbelievably delicious.

Without further delay, the recipe.

Ingredients;
1 large onion
8 cherry tomatoes
100g of spinach leaves (frozen once will do a swell as long as you defrost first)
6 eggs
100g of ricotta
2 tbsp of dried basil

Cooking instructions;

1. Heat oil in a large non-stick frying pan and fry the onion till softened and lightly golden. Add the tomatoes and toss for 1 min to soften. Remove pan from heat, add  spinach  and basil, their stair mix together.
2. Transfer all the ingredients to a greased baking pan. Take small scoops of the ricotta and dot over the vegetables.
3. Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 minutes ( until pale golden and set). 
4. Serve with salad.
5. 
   
6. There you have it, Ricotta, tomato and spinach frittata .