Description
This Sheet Pan Frittata is a simple and delicious baked egg dish perfect for feeding a crowd or making easy frittata sandwiches. Packed with nutritious kale, asparagus, and green bell peppers, and topped with your choice of sharp cheddar or goat cheese, it’s a versatile and satisfying meal that comes together quickly on a single sheet pan.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1 cup milk
- Kosher salt, about 1/2 tsp (to taste)
- Black pepper, about 1/2 tsp (to taste)
Vegetables
- 2 cups kale, chopped
- 1 cup chopped asparagus and green bell peppers
Cheese
- 1 cup grated or crumbled cheese (such as sharp cheddar or goat cheese)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a baking sheet generously with cooking spray, olive oil, or butter to prevent sticking, especially if you are not using a nonstick sheet pan like Caraway.
- Prep Vegetables: Wash and chop the kale, asparagus, and green bell peppers into bite-sized pieces, ensuring even cooking in the frittata.
- Mix Eggs and Seasoning: Crack all 12 eggs into a large mixing bowl. Add 1 cup of milk along with kosher salt and black pepper (about 1/2 tsp each). Whisk thoroughly until the mixture is smooth and slightly frothy.
- Combine Vegetables and Eggs: Add the chopped vegetables to the egg mixture. Stir well to evenly incorporate the greens, asparagus, and peppers throughout the eggs.
- Pour Onto Pan: Pour the egg and vegetable mixture onto the prepared baking sheet. Spread the mixture evenly, breaking up any clumps of vegetables for uniform thickness.
- Add Cheese Topping: Evenly sprinkle 1 cup of grated or crumbled cheese over the top of the egg mixture for a flavorful, melty finish.
- Bake: Place the baking sheet in the preheated oven. Bake for 20 minutes, until the frittata is puffed up, the center is set and cooked through, and the edges are just beginning to turn golden brown.
- Cool and Serve: Remove the frittata from the oven and allow it to cool completely on a wire rack. Once cooled, cut into squares or triangles for serving or sandwich use.
Notes
- This sheet pan frittata is a quick and easy recipe ideal for feeding a crowd or meal prepping breakfast sandwiches.
- You can switch up vegetables and cheese types based on what you have on hand or your taste preferences.
- Allowing the frittata to cool completely makes it easier to cut into neat squares without crumbling.
- Using a nonstick baking sheet or well-greasing your pan will ensure the frittata releases easily after baking.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 145
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg
