Ingredient formatting
Ingredients
- 2 tsp olive oil
- 1/3 c finely chopped shallots or onion
- 1 c cherry tomatoes, halved
- 3 c baby spinach, approximately 3 big handfuls
- 1/4 tsp granulated garlic
- Kosher salt and fresh ground black pepper to tastes
- 6 eggs
- 3 egg whites
- 1 1/2 tsp Italian seasoning (basil, oregano, rosemary, thyme)
- 2 tbsp milk
- 1/2 c part skim ricotta cheese
- 3 tbsp shredded parmesan cheese Optional
Instructions
Preheat oven to 425° F and place a rimmed quarter sheet pan in the oven while it's preheating.
In a medium sized skillet, heat the olive oil over medium-high heat. Add in the shallots and sauté for a minute, then add in the spinach, cherry tomatoes, granulated garlic and season with salt and pepper. Sauté another 2-3 minutes or until the spinach is wilted. Remove from the heat.
In a medium sized bowl whisk together the eggs, egg whites, Italian seasoning, milk and ricotta until combined.
Remove the hot sheet pan from the oven and spray with cooking spray. Pour the egg mixture into the sheet pan, then evenly disperse the spinach-tomato mixture on top. Top with shredded Parmesan cheese if desired, then bake for 10-12 minutes or until the frittata is set.