In this Sheet Pan Spinach Tomato Ricotta Pasta Frittata; beaten eggs are baked in a sheet pan with sautéed shallots, cherry tomatoes, spinach, pasta and ricotta cheese. The perfect one pan breakfast!

The title of this recipe is a mouthful, yet a delicious one!

Speaking of delicious, I have an incredible sheet pan breakfast coming at you this morning! Filled with goodies like fresh cherry tomatoes, baby spinach, ricotta and pasta. Yes! Pasta! It adds some delicious toothy texture to a Frittata -which I LOVE- while also giving the Frittata some substantiality.

Plus it’s pasta. Who doesn’t love pasta? Especially with breakfast!

And I know what you’re thinking. This Frittata has to stick to the pan, right? Wrong. Getting the pan hot in the oven and then spraying it with olive oil spray really does the trick. Sure maybe a little egg is left in spots, but it’s surprisingly easy to slice and serve.

To Make This Sheet Pan Spinach Tomato Ricotta Pasta Frittata You Will Need:

• olive oil spray – Or use avocado oil spay.
• shallot – Lends subtle onion flavor.
• spinach – Adds vitamins and nutrients and a pop of green.
• cherry tomatoes – Or use grape tomatoes.
• garlic – Adds distinct punchy flavor.
• kosher salt – Enhances the flavors in this recipe.
• freshly ground black pepper – Lends distinct bite and flavor.
• eggs – I like to use Vital Farms eggs (not sponsored) for their golden yolk and rich flavor.
• parmesan cheese – Use freshly grated for best flavor.
• leftover cooked (and cooled) pasta – Lends delicious texture to the frittata.
• ricotta cheese – Use whole milk or part skim.
• fresh basil – Adds delicious herbaceous freshness and a pop of color. (for serving)
• red pepper flakes – Lends delicious heat, but is optional. (for serving)

Place a small quarter sheet pan on the middle rack of your oven and preheat to 425℉ (or 220℃).

Note: Make sure you are using a quarter sheet pan and not a larger pan.

Spray a nonstick skillet with olive oil and heat on medium-low. Sauté the diced shallots with a small pinch of kosher salt for 4 to 6 minutes or until softened.

Next add in 4 cups or large handfuls of baby spinach, 1 heaping cup of tomato halves, a clove of finely minced garlic and another small pinch of kosher salt with a few grinds of freshly ground black pepper.

Stir and cook until the tomatoes burst and the spinach has wilted but still has a bit of texture to it. Remove the pan off of the heat and let cool.

Meanwhile, crack 4 eggs into a bowl along with 4 egg whites and add 1/4 cup of freshly grated parmesan cheese.

Whisk until combined.

Once the oven (and pan) have preheated, use oven mist to remove the pan and immediately spray with olive oil. Scatter the spinach and tomato mixture on the bottom along with the cold pasta.

Pour the parmesan eggs over top.

Lastly, drop spoonfuls of ricotta (1/2 cup total) on top and sprinkle with remaining 1/4 cup of parmesan cheese before sliding the pan back into the oven to bake for 10 to 12 minutes or until the eggs are set.

Before serving, sprinkle with black pepper and red pepper flakes (optional) and garnish with fresh basil leaves.

Cut and serve!

This sheet pan frittata is perfect for breakfast meal prepping or serving a small crowd and can be served with a simple arugula salad and a slice of toast.

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Enjoy! And if you give this Sheet Pan Spinach Tomato Ricotta Pasta Frittata recipe a try, let me know! Snap a photo and tag me on twitter or instagram!