Let me tell you, a sheet pan frittata is one of those magical dishes that can truly save your morning! It’s not just for breakfast; it’s a fantastic option for brunch too, and it feeds a crowd without breaking a sweat. I love how versatile it is—you can toss in whatever veggies you have on hand, and it always turns out delicious. Plus, it’s super easy to whip up. Just whisk, pour, and bake! Trust me, you’ll be digging into a fluffy, flavorful frittata in no time, and your family and friends will be so impressed!
Ingredients List
Here’s everything you’ll need to create the perfect sheet pan frittata. Gather these simple ingredients:
- 12 large eggs: Fresh is best—crack them into a bowl and whisk them up!
- 1 cup milk: This adds creaminess and helps the eggs fluff up.
- 1 cup diced bell peppers: Use any color you like for a pop of flavor and color!
- 1 cup diced onions: Sweet or yellow onions work great for that aromatic base.
- 1 cup chopped spinach: Fresh or frozen, just make sure to thaw and drain if using frozen!
- 1 cup shredded cheese: Cheddar, mozzarella, or your favorite blend for a cheesy delight.
- Salt to taste: Just a pinch to enhance all those delicious flavors.
- Pepper to taste: A little spice to round out the dish.
Make sure to measure everything out before you get started for a smooth cooking experience!
How to Prepare a Sheet Pan Frittata
Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). This step is crucial because a hot oven helps the frittata set perfectly! While that’s warming up, grab a rimmed sheet pan (about 18×13 inches works great) and give it a good spray with non-stick cooking spray or a light coat of olive oil. This will help your frittata slide right out once it’s baked. You want to make sure it’s well-greased so you don’t end up with a frittata disaster!
Mix the Ingredients
Now, let’s get mixing! In a large bowl, whisk together those 12 large eggs and 1 cup of milk until it’s nice and frothy. This is where the magic starts! Next, gently fold in the diced bell peppers, onions, chopped spinach, and shredded cheese. Just a quick mix will do; you want everything to be evenly distributed but not overworked. Season this lovely mixture with salt and pepper to taste—don’t be shy, this is where the flavor really comes together!
Bake the Frittata
Once your mixture is ready, pour it onto the greased sheet pan and spread it out evenly. Now, pop it in the oven and let it bake for about 25-30 minutes. Keep an eye on it! You’ll know it’s done when the edges are lightly golden and the center is set. Give it a little jiggle—if it’s firm and doesn’t wiggle too much, you’re golden! After baking, let it cool for a few minutes before cutting it into squares. Trust me, the aroma alone will have everyone rushing to the table!
FAQ Section
I know you might have some questions about making the perfect sheet pan frittata, so let’s tackle a few of the most common ones!
How should I store leftovers?
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep, so don’t hesitate to make extra!
Can I customize the vegetables?
Absolutely! One of the best parts about a sheet pan frittata is how adaptable it is. Feel free to swap in your favorite veggies—zucchini, mushrooms, or even sun-dried tomatoes can be delicious additions!
What’s the best way to serve it?
You can serve it warm or at room temperature. It’s perfect for brunch, but I also love it for quick weekday breakfasts. Pair it with a fresh salad or some fruit for a complete meal!
Can I freeze the frittata?
Yes, you can! Just cut it into squares, wrap them tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge and enjoy!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings!
- Feeds a crowd—great for family gatherings or brunch parties.
- Flavorful and satisfying, with endless customization options.
- Vegetarian-friendly, making it suitable for various dietary needs.
- Leftovers keep well, so you can enjoy it throughout the week!
Tips for Success
Here are my top tips to ensure your sheet pan frittata turns out perfectly every time!
- Vegetable Substitutions: Don’t hesitate to get creative! Swap in veggies like kale, asparagus, or even diced tomatoes. Just remember to sauté any watery vegetables first, like mushrooms or zucchini, to avoid a soggy frittata.
- Cheese Choices: Use a mix of cheeses for extra flavor! Try feta for a tangy kick or pepper jack for a bit of spice.
- Don’t Overmix: When combining the ingredients, mix gently. Overmixing can lead to a dense texture, and we want that fluffy goodness!
- Check for Doneness: If you’re unsure, insert a toothpick into the center. If it comes out clean, it’s ready!
Follow these tips, and you’ll be a frittata pro in no time!
Storage & Reheating Instructions
Storing leftovers is super simple! Just place any uneaten sheet pan frittata squares in an airtight container and pop them in the fridge for up to 3 days. For reheating, you can warm individual squares in the microwave for about 30-60 seconds, or until heated through. If you prefer a crispy edge, toss them in a skillet over medium heat for a few minutes. Enjoy them warm, and you’ll have that fresh-baked flavor all over again!
Nutritional Information Section
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. For each square of sheet pan frittata, you can expect around 180 calories, 10g of fat, 12g of protein, and 6g of carbohydrates. Enjoy this delicious dish without the guilt!
What to Do Next
Now that you’ve made this delicious sheet pan frittata, I’d love to hear how it turned out for you! Please leave a comment below and share your thoughts or any tweaks you made. If you enjoyed the recipe, consider rating it and sharing it on social media. Happy cooking!
For more delicious recipes, check out Creamy Garlic Pasta or Vegetable Chinese Soup.
Print
Sheet Pan Frittata: 5 Easy Steps to a Flavorful Feast
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious sheet pan frittata perfect for breakfast or brunch.
Ingredients
- 12 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup chopped spinach
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk together eggs and milk in a large bowl.
- Add diced bell peppers, onions, spinach, and cheese to the egg mixture.
- Season with salt and pepper.
- Pour the mixture onto a greased sheet pan.
- Bake for 25-30 minutes or until the frittata is set and lightly golden.
- Let cool for a few minutes, then cut into squares.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- You can customize the vegetables based on your preference.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg
Keywords: sheet pan frittata, breakfast frittata, easy frittata
