Frittata with ricotta and spinach

Cut the tomato into medium cubes. Preheat oven to 220 ° C. In a baking dish, mix the tomato, olive oil, salt and pepper. Bake in the oven for 10 minutes. Beat eggs with ricotta, add chopped greens, salt and pepper to taste. Stir. Remove the pan from the oven and fill the tomatoes with egg mixture. Reduce the oven temperature to 190 ° C and put the pan in the oven again. Bake another 10 minutes until tender. Decorate the fritta with tomatoes and serve with fresh herbs.