In this Sheet Pan Spinach Tomato Ricotta Pasta Frittata; beaten eggs are baked in a sheet pan with sautéed shallots, cherry tomatoes, spinach, pasta and ricotta cheese. The perfect one pan breakfast!
The title of this recipe is a mouthful, yet a delicious one!
Speaking of delicious, I have an incredible sheet pan breakfast coming at you this morning! Filled with goodies like fresh cherry tomatoes, baby spinach, ricotta and pasta. Yes! Pasta! It adds some delicious toothy texture to a Frittata -which I LOVE- while also giving the Frittata some substantiality.
Plus it’s pasta. Who doesn’t love pasta? Especially with breakfast!
And I know what you’re thinking. This Frittata has to stick to the pan, right? Wrong. Getting the pan hot in the oven and then spraying it with olive oil spray really does the trick. Sure maybe a little egg is left in spots, but it’s surprisingly easy to slice and serve.
To Make This Sheet Pan Spinach Tomato Ricotta Pasta Frittata You Will Need:
- olive oil spray
- shallot
- spinach
- cherry tomatoes
- garlic
- salt and pepper
- eggs
- parmesan cheese
- leftover cooked (and cooled) pasta
- ricotta – whole milk or part skim
- fresh basil, for serving
- red pepper flakes, for serving
Place a small quarter sheet pan on the middle rack of your oven and preheat to 425℉ (or 220℃).
Make sure you are using a quarter sheet pan and not a larger pan.
Spray a nonstick skillet with olive oil and heat on medium-low. Sauté the diced shallots with a small pinch of kosher salt for 4 to 6 minutes or until softened.
Next add in 4 cups or large handfuls of baby spinach, 1 heaping cup of tomato halves, a clove of finely minced garlic and another small pinch of kosher salt with a few grinds of freshly ground black pepper.
Stir and cook until the tomatoes burst and the spinach has wilted but still has a bit of texture to it. Remove the pan off of the heat and let cool.
Meanwhile, crack 4 eggs into a bowl along with 4 egg whites and add 1/4 cup of freshly grated parmesan cheese.
Whisk until combined.
Once the oven (and pan) have preheated, use oven mist to remove the pan and immediately spray with olive oil. Scatter the spinach and tomato mixture on the bottom along with the cold pasta.
Pour the parmesan eggs over top.
Lastly, drop spoonfuls of ricotta (1/2 cup total) on top and sprinkle with remaining 1/4 cup of parmesan cheese before sliding the pan back into the oven to bake for 10 to 12 minutes or until the eggs are set.
Before serving, sprinkle with black pepper and red pepper flakes (optional) and garnish with fresh basil leaves.
Cut and serve!
This sheet pan frittata is perfect for breakfast meal prepping or serving a small crowd and can be served with a simple arugula salad and a slice of toast.
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Enjoy! And if you give this Sheet Pan Spinach Tomato Ricotta Pasta Frittata recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sheet Pan Spinach Tomato Ricotta Pasta Frittata
Ingredients
- olive oil spray
- 1 shallot, finely diced
- 3 handfuls baby spinach
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced
- kosher salt
- black pepper, freshly ground
- 4 large eggs
- 4 egg whites
- 1½ cups cooked whole wheat pasta, like leftover penne
- 1/2 cup Parmesan cheese, freshly grated, divided
- 1/2 cup ricotta cheese, whole milk or part skim
- basil leaves, for serving
- red pepper flakes, for serving
Instructions
- Place a quarter sheet pan on the middle rack of your oven and then preheat your oven to 425℉ (or 220℃) (with the pan inside).
- Spray a 10-inch skillet with olive oil and sauté the shallot until tender. About 4 to 5 minutes.
- Once soft, add in the spinach, tomatoes, garlic with a pinch of kosher salt and black pepper. Cook for 3 mintues or until the spinach has wilted but still with some texture. Then remove off of the heat to cool slightly.
- Meanwhile, whisk the eggs, egg whites and 1/4 cup of Parmesan cheese until thoroughly combined.
- Use oven mits to remove the pan from the oven and immediately spray with olive oil.
- Scatter the spinach, tomatoes and pasta in the bottom of the pan before pouring the eggs over top.
- Spoon the ricotta over top of the eggs and sprinkle with remaining parmesan before baking for 10 to 12 mintues or until the eggs are set.
- Garnish with fresh basil, red pepper flakes and more parmesan cheese if desired.
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Tried this many times as it has turned into a favourite! Super easy to make and light!
Question: what brand and model is that frying pan ?
Hi E! It’s Nordic Ware and is linked in the recipe printable. 🙂
Sorry not the sheet pan, the frying pan that you use to sautee the onions and everything in before putting it in the oven.
Oh that’s from Pampered Chef!