sheet pan frittata

Easy sheet pan eggs to feed a crowd, made in just half an hour. Perfect for breakfasts, brunches, light lunches, picnics, and meal prep. 

Sheet Pan Eggs

eggs

milk

salt

black pepper

mushrooms (sliced)

red bell pepper (diced)

tomato (diced)

onion (diced)

onion

cheddar cheese (grated (about 2 ounces))

Preheat oven to 220°C (430°F). If using a fan oven then preheat to 200°C (390°F).

Get a large mixing bowl, and crack 12 eggs. Be careful not to get any egg peel in the bowl.

Whisk the eggs until blended, whisk in milk, and season with salt and pepper.

Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.

Pour the egg mixture in the sheet pan, and add your toppings (mushroom, red bell pepper, tomato, onion, green onion, and cheddar cheese)

Pop in the oven on the lower rack, and bake for 15-20 minutes. The baking time may vary depending on what size of sheet pan you&#039;re using, and how many toppings you&#039;ve added but the center should set and no longer be jiggly which means that the eggs are done.

Cut into 12 squares, and serve.

https://embed.mediavine.com/videos/urb0qzk1gykd7favf01a

Easy sheet pan eggs to feed a crowd, made in just half an hour. Perfect for breakfasts, brunches, light lunches, picnics, and meal prep.

Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It&#039;s also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!

'Magic' Baked Vegetable Frittata

bell pepper

broccoli

tomatoes

herbs (optional)

olive oil (for cooking the veggies)

flour flour

milk (preferably full fat)

mustard (e.g. wholegrain, Dijon)

pepper

pesto (teaspoonfuls (regular

grated cheese (e.g. sharp cheddar, or a mix of cheddar and parmesan)

feta cheese (crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese))

Preheat oven and line a sheet pan with baking paper.

Preheat the oven to 430F/220C and line a high-sided (about 4cm or 1.5 inches) sheet pan or baking pan (roughly 9 x 13 inches or 23cm x 33cm) with baking paper.

Toss the vegetables with olive oil on the sheet pan, then roast for 15 minutes.

Spread all the chopped vegetables out on the lined sheet pan. Drizzle the olive oil over them, sprinkle over the dried herbs (if using) and toss well. Roast for around 15 minutes or until softened and starting to brown. Then turn the oven down to 375F/190C.

Blend all the egg mixture ingredients together in a large jug or bowl.

Meanwhile, in a large jug or bowl, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs, the rest of the milk, the mustard and the salt and pepper.

Dot pesto all over the vegetables, then sprinkle over the cheese.

When the vegetables are cooked, use a teaspoon to dot the pesto all over them evenly. Then sprinkle over the cheeses.

Pour the egg mixture all over the vegetables and cheese and bake for 25 minutes.

Carefully pour the egg and milk mixture all over the top of the vegetables and cheese on the sheet pan. Then bake for around 25 minutes, or until the top is golden and the center no longer runny.

Let cool and slice.

Let cool for 10 minutes, then cut into 8 to 12 slices to serve.

I made this for family, including a toddler.  So easy, so tasty, and very nutritious.    I used what was lolling around in my veggie drawer.  Green beans, shiitakes, and a few wrinkled cherry tomatoes, plus pesto frozen from last year, and wilting green onions.  I am thinking that next time I might sub at least some of the flour with chickpea flour (inspired by a UK recipe for mushroom squares, similar construction) , which I think might work.  


Thank you for another very good recipe. Much appreciated.

Very Good - I made for my vegetarian {Non Cooking} friend and she loved it - it made a change from her usual salads!!!

So easy and delicious. Makes a great base to add others veggies to. With all that cheese it can be used for any time of the day. Used winter savoury on the veg and added parsley to the egg mix. Served it with a sweet spicey mango chutney and salad, yum

https://mediavine-res.cloudinary.com/video/upload/t_original/v1721974799/gu1rtx0evhyobbb25yfi.mp4

A ‘secret ingredient’ makes a thin ‘magic crust’ on the bottom of this 'magic' baked vegetable frittata. Delicious crisp on the outside and fluffy inside texture, feeds a crowd, and perfect for freezing.

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Sheet Pan Eggs

'Magic' Baked Vegetable Frittata

Top 2 sheet pan frittata recipes from across the web

The most viewed sheet pan frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Eggs

'Magic' Baked Vegetable Frittata

The most viewed sheet pan frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine