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.