Sheet Pan Spinach Tomato Ricotta Pasta Frittata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan frittata baked with eggs, pasta, spinach, tomatoes, ricotta, and fresh basil. Versatile enough for any meal, this one-pan dish is great warm, room temperature, or even chilled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- olive oil spray
- 1 shallot (finely diced)
- 3 handfuls baby spinach
- 1 cup cherry tomatoes (halved)
- 1 clove garlic (minced)
- kosher salt
- black pepper (freshly ground)
- 4 large eggs
- 4 egg whites (or about 1/2 cup)
- 1½ cups leftover cooked pasta (I like to use whole wheat or protein pasta)
- 1/2 cup Parmesan cheese (freshly grated, divided)
- 1/2 cup ricotta cheese (whole milk or part skim)
- basil leaves (for serving)
- red pepper flakes (optional, for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 432mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 130mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.