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4.4 from 654 votes

Sheet Pan Spinach Tomato Ricotta Frittata

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425° F. and place a rimmed quarter sheet pan in the oven while it's preheating.
  2. 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.
  3. In a medium sized bowl whisk together the eggs, egg whites, Italian seasoning, milk and ricotta until combined.
  4. 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

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 165

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.