Sheet Pan Frittata
A quick and versatile frittata baked in a sheet pan, perfect for breakfast or brunch.
Ingredients
Egg Mixture
- 8 large large eggs Fresh eggs are preferred.
- 1 cup milk Regular or almond milk for dairy-free option.
- 1 cup diced bell peppers Any color bell peppers can be used.
- 1 cup chopped spinach Fresh or frozen spinach both work.
- ½ cup diced onion Use yellow or red onion.
- Salt to taste Salt Adjust according to preference.
- Pepper to taste Pepper Adjust according to preference.
Topping
- 1 cup shredded cheese Cheddar, mozzarella, or your choice.
Instructions
Preparation
- Gather all your ingredients, wash, and chop the vegetables.
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the eggs and milk until light and fluffy.
- Combine the diced bell peppers, chopped spinach, diced onion, salt, and pepper into the egg mixture, stirring until evenly mixed.
- Grease a sheet pan with cooking spray or olive oil.
- Pour the egg and vegetable mixture onto the greased sheet pan and spread it evenly.
- Sprinkle shredded cheese over the egg mixture.
- Bake for 20-25 minutes or until the eggs are set and the top is golden.
- Allow the frittata to cool slightly before slicing it into squares or wedges.
Notes
For a thicker frittata, use less milk or add more vegetables. Can be stored in the fridge for up to 4 days.