Sheet Pan Tomato and Spinach Ricotta Frittata

Regular readers here know that I am a huge breakfast lover. I especially love breakfasts that I can make in advance and enjoy for a few days. Enter this Sheet Pan Tomato and Spinach Ricotta Frittata which is not only easy but healthy. Let me tell you more.

Sheet Pan Tomato and Spinach Ricotta Frittata

If you are a fan of meal prep, this tasty frittata is for you! With just 5 minutes of prep and a few ingredients, this healthy high protein, low-carb breakfast is ready to enjoy.

What are the ingredients?

6 eggs

1/2 C milk or cream

2 C of chopped spinach

1/2 C diced grape tomatoes

1/2 C Ricotta cheese

a sprinkle of Parmesan cheese

salt & pepper to taste

Can I sub out the veggies?

Yes! Any vegetables or cheese will work. Some great options are asparagus, broccoli, mushrooms, or peppers. Feta cheese or goat cheese could also be used instead of Ricotta cheese.

 

 

 

 

 

 

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Can I make this in advance?

Yes! The beauty of this Sheet Pan Tomato and Spinach Ricotta Frittata is that it can be prepped in advance. Just cut it into slices and store it in the refrigerator for up to a week.

Is this a healthy meal?

You bet it is! Eggs are high in protein, low in calories, gluten-free, and low in carbs. This Sheet Pan Tomato and Spinach Ricotta Frittata is an “egg”cellent tasty and filling breakfast. It is easily customized to fit your family’s tastes.

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Yield: 3

Sheet Pan Tomato and Spinach Ricotta Frittata

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 5 minutes

easy, make ahead, Sheet pan tomato and spinach ricotta frittata. Healthy, low calorie, high protein, low carb breakfast. vegetarian, gluten free

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Ingredients

• 6 eggs
• 1/2 C cream/milk
• salt & pepper to taste
• olive oil to coat pan
• 2 C chopped fresh spinach
• 1/2 C grape tomatoes-halved
• 1/2 C ricotta cheese
• sprinkle of Parmesan cheese

Instructions

1. preheat oven to 425 degrees
2. coat sheet pan with olive oil
3. whisk eggs and cream
4. add salt and pepper
5. pour eggs into sheet pan
6. add spinach and tomatoes
7. add ricotta and parmesan
8. bake for approx 15 m until set

Notes

You can line the pan with parchment paper for easy removal.