DAILY DINNERS

Heat the oven to 200C/180C fan/ gas 6.

Heat 1 tbsp olive oil in a large non-stick frying pan and cook 1 finely sliced onion for 5-6 mins until softened and lightly golden. Add 300g cherry tomatoes and toss for 1 min to soften.

Remove from the heat, add l00g spinach leaves and a small handful of basil, and toss together to wilt. Transfer all the ingredients to a lightly oiled 30 x 20cm baking tin.

Take spoonfuls from 100g ricotta,and dot over the vegetables.

Beat 6 eggs with seasoning, then pour this over everything.

Cook in the oven for 20-25 mins until pale golden and set. Serve with foccacia flatbread and salad.