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.
Course
Breakfast
Prep Time10minutes
Cook Time15minutes
Servings6people
Ingredients
2tspolive oil
⅓cupfinely chopped shallots or onions
1cupcherry tomatoeshalved
3cupsbaby spinach3 big handfuls
¼tspgranulated garlic
Salt / Pepper
6eggs
3egg whites
1 ½tspItalian seasoning
2tbspmilk
½cuppart-skim ricotta cheese
3tbspshredded Parmesan cheeseoptional
Instructions
Preheat oven to 425 F and place a rimmed quarter sheet pan in oven while it is preheating.
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.
In medium bowl, whisk together eggs, egg whites, Italian seasoning, milk and ricotta until combined.
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!!!