Sheet Pan Eggs with Olive Oil and Ricotta Cream

Name: Sheet Pan Eggs with Olive Oil and Ricotta Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6
Ingredients: 6 oz extra-smooth whole milk ricotta 170 g; 3 oz cream cheese room temperature, about 6 tablespoons (85 g); 3 tablespoons heavy cream 45 ml; ½ teaspoon fine sea salt; ¼ teaspoon white pepper; 10 large eggs room temperature; ½ cup extra virgin olive oil 120 ml; ½ cup whole milk 125 ml; ¾ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon Aleppo pepper; ⅓ cup Parmigiano Reggiano, finely grated about 1 oz (30 g); ½ cup packed fresh basil very finely chopped, about 0.7 oz (20 g); 3 cups packed baby spinach raw, about 3 oz (90 g); ½ cup roasted red peppers, very finely diced from 1 large pepper, about 2.8 oz (80g); Fresh basil; Black pepper; OvenBond Medium Sheet Pan; Thomas Keller Commercial Clad TITUM Nonstick 11” Skillet; Provisions Stainless Steel Chef Tools; Provisions Stainless Steel Mixing Bowls

Sheet Pan Eggs with Olive Oil and Ricotta Cream

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

20 minutes

Cook Time

25 minutes

If you love a brunch recipe that looks impressive but feeds a crowd with ease, this one is for you. These sheet pan eggs bake up tender, sliceable and full of fresh Mediterranean flavor. Think of it as a cross between a frittata and a brunch casserole. The whipped ricotta cream adds soft, creamy pockets without overpowering the eggs, making it perfect for entertaining or make-ahead mornings.

Serve them simply or turn them into something special. We love layering two warm squares into a toasted bagel with tomato, prosciutto, and arugula for a brunch sandwich that feels effortless but looks impressive.

Ingredients

Whipped Ricotta Cream

6 oz extra-smooth whole milk ricotta 170 g
3 oz cream cheese room temperature, about 6 tablespoons (85 g)
3 tablespoons heavy cream 45 ml
½ teaspoon fine sea salt
¼ teaspoon white pepper

Egg Slab Base

10 large eggs room temperature
½ cup extra virgin olive oil 120 ml
½ cup whole milk 125 ml
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon Aleppo pepper
⅓ cup Parmigiano Reggiano, finely grated about 1 oz (30 g)
½ cup packed fresh basil very finely chopped, about 0.7 oz (20 g)
3 cups packed baby spinach raw, about 3 oz (90 g)
½ cup roasted red peppers, very finely diced from 1 large pepper, about 2.8 oz (80g)

To Finish

Fresh basil
Black pepper

Directions

Prepare the Pan

Brush a rimmed medium 12 x 15-inch sheet pan with olive oil, including up the rims. Then line the sheet pan with parchment paper, leaving overhang on the long sides. Press the parchment as smoothly as possible to prevent the egg mixture from seeping under.

Prepare the Spinach

Place spinach in a dry skillet over medium heat. Cook just until wilted, 1 to 2 minutes.
Transfer to a sieve or clean towel and squeeze very firmly to remove as much liquid as possible. Finely chop. You should have about ¼ cup tightly packed spinach.
This step is essential for clean slicing and proper texture.

Make the Whipped Ricotta Cream

In a blender or food processor, blend ricotta, cream cheese, heavy cream, salt, and white pepper until completely smooth and glossy. Set aside.

Mix the Egg Base

In a large bowl, whisk the eggs until fully blended.
Whisk in olive oil, milk, salt, black pepper, and Aleppo pepper. Whisk in Parmigiano.
Fold in basil, chopped spinach, and roasted red peppers until evenly distributed. The mixture should look cohesive and lightly speckled, not watery.

Assemble

Pour the egg mixture into the prepared pan and level gently.
Spoon or pipe the whipped ricotta cream over the surface in small, evenly spaced dollops. Gently swirl just enough to create soft pockets. Do not over-swirl.

Bake

Preheat oven to 350°F (175°C).
Bake uncovered for 22 to 26 minutes, until the center is just set, the surface is lightly golden, and there is no liquid movement when the pan is gently shaken. Avoid overbaking.

Rest and Cool

Remove from the oven and rest in the pan for 15 minutes.
Lift out using the parchment and transfer to a rack or board. Cool uncovered until just warm, about 30 minutes. Do not cover while warm.