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Heat 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.
Remove 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.
Season 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.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 44 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 274.4mg | 9 % | |
Potassium 855.3mg | 23 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 16.7g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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