Description
This Sheet Pan Frittata is a simple and delicious one-pan breakfast or brunch dish, perfect for serving a crowd. Packed with nutritious kale, asparagus, and bell peppers, combined with fluffy eggs and melty cheese, it bakes easily in the oven for a golden, satisfying meal that can be sliced into convenient squares or triangles.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1 cup milk
- Kosher salt, about 1/2 tsp (or to taste)
- Black pepper, about 1/2 tsp (or to taste)
Vegetables
- 2 cups kale, chopped
- 1 cup chopped asparagus
- 1 cup chopped green bell peppers
Cheese
- 1 cup grated or crumbled cheese (sharp cheddar or goat cheese recommended)
Other
- Cooking spray, olive oil, or butter for greasing the baking sheet
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a large baking sheet thoroughly with cooking spray, olive oil, or butter to prevent sticking, especially if you’re not using a nonstick pan like Caraway.
- Prep Vegetables: Wash all vegetables carefully. Chop the kale, asparagus, and green bell peppers into bite-sized pieces to ensure they cook evenly and integrate well into the frittata.
- Mix Eggs and Seasoning: Crack 12 large eggs into a large mixing bowl. Add 1 cup of milk, salt, and black pepper. Whisk the mixture thoroughly until smooth and fully combined, ensuring the yolks and whites are well blended.
- Combine Vegetables and Egg Mixture: Add the chopped kale, asparagus, and bell peppers into the egg mixture. Stir gently to evenly distribute the vegetables throughout the eggs.
- Pour and Spread: Pour the egg and vegetable mixture onto your prepared baking sheet. Spread it out evenly, breaking up any clumps to make a uniform layer. This will help the frittata cook evenly.
- Add Cheese: Evenly sprinkle 1 cup of grated or crumbled cheese over the top of the egg mixture. Choose sharp cheddar or goat cheese for added flavor and creaminess.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes. Bake until the eggs have puffed up, the center is fully set and cooked through, and the edges start to turn a golden brown color.
- Cool and Serve: Remove the frittata from the oven and let it cool completely on a wire rack. Cooling helps the frittata set further for easier slicing. Once cool, cut into squares or triangles for serving. Enjoy warm or at room temperature.
Notes
- This sheet pan frittata is an easy way to prepare a large batch of egg bake perfect for feeding a crowd or making meal-prep breakfast sandwiches.
- Using a nonstick or well-greased baking sheet ensures easy removal and cleanup.
- You can substitute or add other vegetables such as mushrooms, tomatoes, or onions for variety.
- Feel free to experiment with different cheese types for different flavor profiles.
- Allowing the frittata to cool before slicing improves the texture and presentation.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg
