Yep. I made it.
As per the last post, one of the suggestions for a shut-in Bank Holiday in London was fritatta making.
There were a couple of minor differences to the base recipe:
I used 3 shallots rather than one large onion. Shallots are sweeter. I thought they’d be a better match for the ricotta and the tomatoes.
This turned out to be one of my more awesome weekend decisions.
We threw in a few torn sage leaves left over from last night’s risotto al limone.
But otherwise it’s basically the same. This makes enough for four people or brunch and late lunch for two. Serve with coffee or sherry over ice depending on time of day/stage of alcoholism reached.
- 600g halved or ‘thirded’ cherry tomatoes on the vine.
- 100g spinach.
- 6 eggs.
- 150g ricotta.
- 3 shallots.
- A few sage leaves.