master

Sheet Pan Spinach Tomato Ricotta Frittata

olive oil

finely chopped shallots or onion

cherry tomatoes, halved

baby spinach, approximately 3 big handfuls

granulated garlic

Kosher salt and fresh ground black pepper to tastes

eggs

egg whites

Italian seasoning (basil, oregano, rosemary, thyme)

milk

part skim ricotta cheese

shredded parmesan cheese

oven

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.