Description
Sheet Pan Spinach Tomato Ricotta Frittata packed with flavorful ricotta, hearty spinach & juicy tomatoes, an easy crowd-pleasing dish perfect for brunch or dinner.
Ingredients
Scale
- 12 large eggs
- 1/2 cup (120ml) half-and-half or whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 5 cups (150g) fresh spinach, roughly chopped
- 1 pint (300g) cherry tomatoes, halved
- 8 oz (225g) ricotta cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (plus more for garnish)
Instructions
- Step 1: Prepare the Pan and Preheat Preheat your oven to 375°F (190°C). Line a 13×18-inch sheet pan with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment with cooking spray or brush with olive oil. This preparation ensures your Sheet Pan Spinach Tomato Ricotta Frittata won’t stick and will slide out perfectly for serving.
- Step 2: Sauté the Aromatics In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds—any longer and it might burn. The aromatics create a flavor foundation for your spinach tomato sheet pan frittata that elevates it beyond basic eggs.
- Step 3: Cook the Spinach Add the chopped spinach to the skillet in batches, allowing each handful to wilt before adding more. Once all spinach is wilted (about 2-3 minutes total), remove from heat. Let cool slightly, then press out excess moisture using a colander or clean kitchen towel. This step prevents a watery frittata and concentrates the spinach flavor.
- Step 4: Whisk the Eggs In a large bowl, whisk together eggs, half-and-half, salt, and pepper until well combined and slightly frothy. A thorough whisking incorporates air, helping your frittata achieve that perfect fluffy texture that makes the Sheet Pan Spinach Tomato Ricotta Frittata so irresistible.
- Step 5: Assemble and Bake Spread the spinach mixture evenly over the prepared sheet pan. Pour the egg mixture over the spinach, ensuring even distribution. Scatter the halved cherry tomatoes throughout, placing them cut-side up. Dollop spoonfuls of ricotta across the surface, then sprinkle with Parmesan cheese and chopped basil. Bake for 20-25 minutes, or until the edges are set and the center is just slightly jiggly. The frittata will continue cooking from residual heat after removal from the oven. Let it rest for 5 minutes before cutting into squares and garnishing with additional fresh basil.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square (assuming 12 servings)
- Calories: 230 calories per serving
- Sugar: 3 grams
- Sodium: 440 milligrams
- Fat: 15 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 275 milligrams