Chicken & Vegetable Frittata
- Preheat oven to 160°C / 140°C fan-forced. Grease a 1.25 litre (5 cup capacity) round pie dish or ovenproof fry pan.
- Whisk the eggs, cream, parmesan, garlic and onion in a large jug. Season with salt. Scatter chicken and spinach over base of prepared dish. Pour over the egg mixture. Dollop with large spoonfuls of ricotta. Top with tomatoes.
- Bake for 50 minutes or until just set in the centre and golden on top. Set aside for 10 minutes to cool slightly. Cut into wedges and serve with a salad if you like.