Sheet Pan Spinach Tomato Ricotta Frittata

Name: Sheet Pan Spinach Tomato Ricotta Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/3 cup finely chopped shallots; 1 cup cherry tomatoes; 3 cups baby spinach; 1/4 teaspoon garlic powder; Kosher salt and fresh ground black pepper to tastes; 6 eggs; 3 egg whites; 1 1/2 teaspoons Italian seasoning; 2 tablespoons milk; 1/2 cup ricotta cheese; 1/4 cup shredded Parmesan cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Calories
165 kcal
Course
Breakfast
Cuisine
Italian

Sheet Pan Spinach Tomato Ricotta Frittata

Lindsey Herring

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This Sheet Pan Spinach Tomato Ricotta Frittata is perfect for meal prep or feeding a group for breakfast.

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Ingredients

Servings

1 tablespoon olive oil
1/3 cup finely chopped shallots, or onion
1 cup cherry tomatoes, halved
3 cups baby spinach, approximately 3 big handfuls
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to tastes
6 eggs
3 egg whites
1 1/2 teaspoons Italian seasoning
2 tablespoons milk
1/2 cup ricotta cheese
1/4 cup shredded Parmesan cheese, optional

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Instructions

Preheat oven to 425° F. and place a rimmed quarter sheet pan in the oven while it's preheating.
In a medium sized skillet, heat the olive oil over medium-high heat. Add in the shallots and sauté for a minute, then add in the spinach. cherry tomatoes, granulated garlic and season with salt and pepper. Sauté another 2-3 minutes or until the spinach is wilted. Remove from the heat.
In a medium sized bowl whisk together the eggs, egg whites, Italian seasoning, milk and ricotta until combined.
Remove the hot sheet pan from the oven and spray with cooking spray. Pour the egg mixture into the sheet pan, then evenly disperse the spinach-tomato mixture on top. Top with shredded parmesan cheese if desired, then bake for 10-12 minutes or until the frittata is set.

Nutrition Information

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Calories 165kcal (8%) Carbohydrates 6g (2%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 177mg (59%) Sodium 190mg (8%) Fiber 1g (4%) Sugar 2g (4%)