Sheet Pan Frittata

Name: Sheet Pan Frittata
Prep time: 5 min
Cook time: 22 min
Total time: 28 min
Ingredients: Olive oil; Zest of two lemons; 12 eggs; 1/4 cup heavy cream; 1/2 teaspoon fine grain sea salt; 1/4 teaspoon freshly ground pepper; 3/4 cup well-chopped kale, stems removed; 4 scallions, thinly sliced, green parts included; For serving: toasted nuts, chives, drizzle of olive oil, crushed potato chips, and/or a bit of grated cheese

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Prep Time: 5 minutes

Cook Time: 22 minutes

Total: 28 minutes

Servings: 6

Author : Heidi Swanson

frittata

Ingredients

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Olive oilZest of two lemons12 eggs1/4 cup heavy cream1/2 teaspoon fine grain sea salt1/4 teaspoon freshly ground pepper3/4 cup well-chopped kale, stems removed4 scallions, thinly sliced, green parts includedFor serving: toasted nuts, chives, drizzle of olive oil, crushed potato chips, and/or a bit of grated cheese

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Instructions

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Step 1

Preheat oven to 325°F / 160°C with a rack in the top and bottom thirds of the oven.

Step 2

Rub a quarter sheet pan (13 x 9 x 1 inches) with a bit of olive oil. You want to make sure there is coverage all across the bottom and up the sides. Line with parchment paper, and press out any bubbles or gaps. Sprinkle the zest of one of the lemons across the pan.

Step 3

In a large bowl whisk together the eggs, cream, salt, pepper, and the zest of the other lemon. Stir in the kale and green onions. Pour the mixture into the prepared sheet pan and carefully transfer to the oven.

Step 4

Bake for 25-30 minutes, or until the eggs are a bit puffy and well set. Remove from oven and serve with any additional toppings you like.