Sheet Pan Spinach Tomato Ricotta Pasta Frittata
In this Sheet Pan Spinach Tomato Ricotta Pasta Frittata; beaten eggs are baked with sautéed shallots, cherry tomatoes, spinach, pasta and ricotta cheese.
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.
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