Go Back
+ servings
Sheet Pan Spinach Tomato Ricotta Pasta Frittata l SimplyScratch.com #breakfast #brunch #sheetpan #frittata #eggs #onepanmeal

Sheet Pan Spinach Tomato Ricotta Pasta Frittata

Print Recipe
In this Sheet Pan Spinach Tomato Ricotta Pasta Frittata; beaten eggs are baked with sautéed shallots, cherry tomatoes, spinach, pasta and ricotta cheese.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, eggs, frittata, sheet pan
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8 servings
Calories 131
Author Laurie McNamara

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
  • 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° (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.

Nutrition

Serving: 1piece | Calories: 131kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 185mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1399IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 1mg