Sheet Pan Veggie Ricotta Frittata

Preheat oven to 425° F.

Heat a skillet over medium heat and add olive oil once hot. Add in the onions and sauté for a minute, then add in the spinach, and cherry tomatoes. Sauté another 2-3 minutes or until the spinach is wilted. Remove from the heat.

In a medium sized bowl whisk together the eggs, spices, and ricotta until combined.

Spray a small sized sheet pan with non stick spray or line with parchment paper. Pour the egg mixture into the sheet pan, then evenly disperse the veggie mixture on top. Bake for 10-12 minutes or until the frittata is set.

Enjoy right away or freezer for later! If freezing, let cool completely then slice into 8 pieces. Put a layer of parchment paper in between each slice and add to a freezer gallon bag. Good in the freezer for up to 3 months!