Sheet pan meals and the ultimate easy meal and frittatas are the ultimate clean out your fridge breakfast so why not combine them? This is also a great make-ahead breakfast and can be transported easily.
In medium saute pan on medium-high heat add olive oil and diced onion.
Cook onion until translucent and then reduce heat and add garlic, cherry tomatoes, and spinach.
Saute mix until spinach is wilted. Expect size of spinach to greatly reduce.
Allow to cool slightly.
In a separate bowl crack a dozen eggs. Whisk until yolks broken.
Add in Italian seasoning, dried basil, and milk into whipped eggs and mix together.
Add slightly cooled onion, tomato, spinach mix to egg mixture and fold together.
In 13″ x 9″ inch sheet pan with lip approximately 1″ high pour in vegetable and egg mixture.
Drop small dollops of ricotta cheese on top of mixture with a small spoon evenly throughout the pan.
Carefully place pan in the oven and cook for 12 minutes at 425 degrees or until eggs are solid and no longer runny.
Allow the frittata to cool slightly and salt and pepper to taste.
Keep leftover frittata in the fridge for 3 to 4 days.
Notes
Cook your veggies beforehand. The eggs won’t take long to bake so no matter what combination of veggies you use, make sure they are tender before adding to the eggs. This also prevents the veggies from releasing water when added to the eggs and making the frittata watery.
Use full fat milk to add to the eggs. This makes the frittata creamier and less watery than skim or even 2% milk.
Other flavor combinations to try with frittatas:
Cheddar, ham, broccoli, garlic, and thyme
Sausage, spinach, and feta
Asparagus, mushroom, and sun-dried tomatoes
Jalapeño, bacon, cheddar, onion powder, and garlic powder
Potato, onion, and parsley
Artichoke hearts, sausage, onion, and spinach
It’s simple to change the flavors and ingredients of your frittata. Follow similar steps to the recipe or use this guide when switching up what vegetables, meat, and cheese you are adding:
Start by sautéing your vegetables until tender. Some vegetables like potatoes and bell peppers will take longer than spinach or mushrooms.
If you choose a meat like bacon that needs to be cooked do so now.
Whisk together the eggs, milk, and whatever seasonings you choose. Garlic, salt, and pepper are three go-to’s with this savory dish.
Pour the eggs and veggies and meat into a sheet pan.
Sprinkle the top with cheese, or if you are using ricotta like in the recipe below dollop evenly throughout.
Bake for 15 to 20 minutes at 400 degrees or until eggs are no longer runny and the top is lightly golden around the edges.
