I stole this recipe for Spinach Tomato Ricotta Frittata from reciperunner.com. This breakfast casserole starts in a skillet and finishes in a baking pan. Onions are sautéed before adding spinach, tomatoes, garlic, salt and pepper. In a bowl, eggs, seasonings, milk and ricotta cheese are combined. The egg mixture is poured into a baking pan, and then the spinach mixture is dotted on top. Parmesan cheese is sprinkled on top before baking. Another tasty way to eat eggs!
Thaw and drain a 10 oz box of chopped spinach. (The original recipe called for 3 cups fresh baby spinach, but I already had some in the freezer.)
Preheat oven to 425 F. Then in a medium skillet, heat 2 tsp olive oil over medium-high heat. Add in ⅓ cup finely chopped shallots and drained spinach, then sauté for a minute.
Next, add 1 cup halved cherry tomatoes, ¼ tsp granulated garlic, salt and pepper. Sauté for another 2-3 minutes.
Meanwhile, in a medium bowl, whisk together 6 eggs, 3 egg whites, 1 ½ tsp Italian seasoning, 2 tbsp milk and ½ cup ricotta until combined.
Pour the egg mixture into a small casserole pan, and then evenly disperse the spinach and tomato mixture on top.
Top with 3 tbsp shredded Parmesan cheese, bake 10-12 minutes or until frittata is set.
Slice and enjoy!
If you like the recipe for Spinach Tomato Ricotta Frittata you can try other breakfast casseroles like Farmer’s Casserole, Sausage, Egg & Cheese Biscuit Casserole or Everything Bagel Make Ahead Breakfast Casserole.
Spinach Tomato Ricotta Frittata
Ingredients
- 2 tsp olive oil
- ⅓ cup finely chopped shallots or onions
- 1 cup cherry tomatoes halved
- 3 cups baby spinach 3 big handfuls
- ¼ tsp granulated garlic
- Salt / Pepper
- 6 eggs
- 3 egg whites
- 1 ½ tsp Italian seasoning
- 2 tbsp milk
- ½ cup part-skim ricotta cheese
- 3 tbsp shredded Parmesan cheese optional
Instructions
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Preheat oven to 425 F and place a rimmed quarter sheet pan in oven while it is preheating.
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In medium skillet, heat olive oil over medium-high heat. Add in shallots and sauté for a minute, and then add in spinach, cherry tomatoes, granulated garlic, salt and pepper. Sauté another 2-3 minutes or until spinach is wilted. Remove from heat.
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In medium bowl, whisk together eggs, egg whites, Italian seasoning, milk and ricotta until combined.
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Remove hot sheet pan from oven and spray with cooking spray. Pour the egg mixture into the pan, and then evenly disperse the spinach and tomato mixture on top. Top with shredded Parmesan cheese, bake 10-12 minutes or until frittata is set.
Recipe Notes
I don’t have a quarter sheet pan, so I used a small casserole pan. Do not preheat empty glass pan!!!