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.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, eggs, frittata, sheet pan

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 131

Author Laurie McNamara

Equipment

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 or about 1/2 cup
1½ cups leftover cooked pasta I like to use whole wheat or protein pasta
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 optional, for serving

US Customary - Metric

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition