Sheet Pan Spinach Tomato Ricotta Frittata
This Sheet Pan Spinach Tomato Ricotta Frittata is perfect for meal prep or feeding a group for breakfast.
Servings: 6 servings
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
- 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
Calories: 165kcal | Carbohydrates: 6g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 190mg | Fiber: 1g | Sugar: 2g