This Sheet Pan Spinach Tomato Ricotta Frittata is ideal for meal prep or feeding a gaggle for breakfast. The savory Italian flavors are nice for breakfast, lunch or dinner!
Are you a breakfast particular person or do you simply seize a cup of espresso on the best way out the door and name it good? I’m positively a breakfast particular person. Between early morning runs, weightlifting on the fitness center and going to a spin biking class, I’m principally a bottomless pit of hungry within the morning. Skipping breakfast is just not an possibility for me and it’s essential to assist my physique get better after the entire bodily exercise and prevents me from being a hangry b*tch if you already know what I imply.
In my opinion, the most effective methods to fight starvation all through the day is to eat breakfast and by that, I don’t imply a bowl of sugary cereal or a donut. Starting the morning with one thing sugary and candy in all probability isn’t one of the best concept. Sure it’s fantastic now and again, however, have you ever ever observed how a lot you proceed to crave sugar all through the day after doing that?
Having one thing savory and protein-wealthy like this Sheet Pan Spinach Tomato Ricotta Frittata is a good way to start out the day. Pair it with a slice of entire grain toast, oatmeal or a chunk of fruit and also you’ll be crushing your morning!
I’d by no means tried making a frittata in a sheet pan, however I believe I’m transformed. It’s tremendous straightforward and you may reduce the frittata into neat squares making them excellent for meal prep. This recipes makes 6 servings or four should you want a giant breakfast like I do.
Frittatas are a good way to make use of up any leftover or about to go dangerous greens within the fridge. You may additionally add in any leftover cooked meat you've gotten for additional protein. I went with spinach and tomatoes on this model and seasoned it with Italian seasoning. It’s a pleasant mixture paired with the ricotta cheese and the parmesan sprinkled on prime.
This Sheet Pan Spinach Tomato Ricotta Frittata is just not solely nice for breakfast, however lunch or dinner as nicely. Enjoy!
Pan Spinach Tomato Ricotta
Prep Time 10mins
Cook Time 15 mins
Total Time 25 mins
INGREDIENTS
- 2 teaspoons olive oil
- 1/3 cup finely chopped shallots or onion
- 3 cup baby spinach, approximately 3 big handfuls
- 3 egg whites
- Kosher salt and fresh ground black pepper
- 2 tablespoons coconut sugar
- 6 egg
- 2 tablespoons milk
- 1/2 cup skim ricotta cheese
INSTRUCTIONS
- 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 it 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.
- Nutrition
Serving: 1 | Calories: 158kcal | Carbohydrates: 7g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 195mg | Sodium: 276mg | Fiber: 5g | Sugar: 3g
0 Comments