Easy and healthy Sheet Pan Frittata is the perfect solution for your busy mornings when you need to feed your family or a crowd. (It is also a great brunch or dinner option as well).
The basic elements of the sheet pan vegetable frittata can be made the night before.
This is a perfect breakfast for the first day/week of school and throughout the school year. It's healthy and feels a little bit fancy for a special morning. I make this frittata chalked-full of roasted veggies, so I feel good making it for my kids.
I also like to make this Frittata when I have company, for a relaxing and no-fuss breakfast. So let's get started!
What do you need?
A small to medium (13-by-18 inches or smaller) nonstick "newish" sheet pan- free of scratches and stains to ensure a nonstick surface. If you are unsure, line your sheet pan with parchment paper.
One large sheet pan to roast veggies (optional. You can use the same sheet pan if you want less clean-up)
3 cups (or more) of *roasted vegetables such as broccoli florets, small carrots or cut-up carrots, sliced zucchini, green or red peppers cut into strips or one-inch chunks, red onion diced or sliced, cherries tomatoes cut in half, etc.
12 eggs, and one or more cups of your cheese of choice.
Tips:
First, roast your favorite veggies on a sheet pan and let them cool a bit. You can roast the veggies ahead of time or the night before.
Then you pour an egg and cream mixture over the sheet pan and bake for about 20 minutes. Very easy and fast especially if you roast the veggies the night beforehand.
Be sure you pick vegetables that are cut to approximately the same size and require similar cooking times. I would not roast winter squash with broccoli, for example, since the winter squash requires a longer cooking time, unless I cut the winter squash in small one-inch chunks.
I like to roast the veggies on a larger sheet pan since they will shrink with roasting. But you can use one sheet pan for roasting veggies and baking eggs if you like less clean-up.
*For specific directions and ideas of how to roast vegetables, see my recipe for My Easy, Quick Healthy Sheet Pan Dinner.
Ingredients:
3-4 cups of cut-up veggies such as cut-up broccoli, carrots, zucchini, peppers, cherry tomatoes, mushrooms, etc. See above in tips and below for ideas.
2 tablespoons of Extra Virgin Olive Oil (EVOO)
Salt and ground pepper to taste.
Granulated garlic. I use approximately two teaspoons on the roasted veggies and 1 teaspoon in the egg mixture.
1 dozen large eggs. *I use 14 eggs or more if using a larger sheet pan to bake the eggs.
1/4 cup of half and half or heavy cream
1 cup or more of shredded cheese. I used Cheddar and Mozzarella in this recipe. You could use many varieties of soft melting cheeses.
Chopped herbs for garnish such as chives, thyme, parsley, dill, cilantro, etc.
Directions:
Preheat the oven to 425 degrees.
In a large bowl (or on the sheet pan) toss the cut-up veggies in olive oil then add salt, pepper, garlic, and the spices of your choice. I also like smoked paprika.
Spread the cut-up veggies on the large nonstick sheet pan or a sheet pan lined with parchment paper.
I used multi-colored cherry tomatoes cut in half, small multi-colored sweet peppers, and red onions in the recipe to the left, but I have tried many variations.
I usually use whatever vegetables I have on hand.
I fill up my large sheet pan with veggies, and then I know I have the right amount.
Try not to overlap the veggies for more even cooking, browning and caramelization.
Here is another option. Use whatever veggies you like. 😀
In this sheet pan, I used broccoli, onions, carrots, and multicolored cherry tomatoes, and sweet peppers.
My Father-in-law, Fuzzy, sent me the picture on the left.
He bought a mandolin to slice the veggies. He has made this recipe on a regular basis. 😀
Look at those beautiful vegetables! And he rarely eats vegetables!
Thanks Fuzzy!!
4. Bake the vegetables in the oven for approximately 15 to 25 minutes until softened and lightly browned. Remove the sheet pan and lower the temperature to 350 degrees. Let the veggies cool slightly, or cool and store in the refrigerator overnight.
Notice the tomatoes have slumped a little and the onions are browned at the edges.
FYI- roasted veggies are a fabulous side dish on their own.
Serve with any protein and you have a pretty complete and healthy meal.
*Or use them in my Easy, Quick, Sheet Pan Dinner for a meat-free meal or side dish with chickpeas and couscous. It's a winner in my family!
Click on the highlighted link for the recipe and/or see below for a picture.
5. In a large bowl or large 2 quarts measuring cup whisk together the eggs, cream, and more spices (such as a teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of granulated garlic) and 1/2 cup of the cheese together.
6. If using the large sheet pan to roast the veggies, move the veggies over and spread them out on a smaller nonstick sheet pan or sheet pan lined with parchment paper.
7. Slowly pour the egg mixture over the veggies to evenly coat the pan. Sprinkle with the remaining cheese.
8. Bake until the eggs are completely cooked through, and puffed slightly for approximately 13-20 minutes depending on the size of your pan.
9. Garnish with extra shredded cheese and herbs.
Cut- up into squares and serve.
Your family and friends will love it and never know how easy it was to make!
The leftovers are also great for breakfast or lunch the next day...if you have any!
Just slice and warm up in the microwave the next day!
Happy Mornings
and bon appetit! 🍳
Here are a couple of other wonderful recipes that use roasted vegetables!
*Click on the highlighted title or the link below for the recipe of the picture on the left.
Make Easy, Quick, Sheet Pan Dinner for a meat-free meal or side dish with chickpeas and couscous.
It is so healthy and good- your family will love it!
This recipe is a great way to use up your extra garden vegetables or leftover produce. I just use the vegetables and herbs that I have on hand and follow the basic directions. For this recipe click on the Highlighted title above.
The Roasted Feta Cheese and Roasted lemon vinaigrette is what sends this recipe over the top!
Have fun trying these recipes with roasted veggies. I hope you like them as much as I/we do!
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