Sheet Pan Frittata
For meal prep or feeding a crowd, this is the ideal way to make a frittata.
A frittata is one of the best ‘use-it-up’ dishes out there. Whatever veggies happen be languishing in your fridge, you can fold ’em into a frittata and they always seem to go together somehow. (Not to mention it’s also an incredibly easy way to get a nutritious breakfast on the table.) Our Sheet Pan Frittata is no different, except that it also helps you feed quite a crowd without a ton of work. No crowd? No worries. This is perfect for meal prep too.
Here we have cherry tomatoes, zucchini, onion, bacon, chives, parsley, and cheddar cheese as our fillings. That combo is incredibly delicious, but I really mean it when I say you can use pretty much whatever you have on hand. Mushrooms? Sure! Asparagus? Delightful. Broccoli? You bet. But it’s not just the ingredients that make this Sheet Pan Frittata great, it’s also the preparation.
See, while a normal frittata is about the ease of the stovetop work, this variation is all about the sheet pan. You first use your sheet pan and oven to roast the veggies and crisp up the bacon and once those have nearly cooked to completion (about twenty minutes), you pour the egg and milk mixture over them and return it to the oven to set. So easy!
That method means the veggies have a chance to take on some nice roasted flavor ahead of the eggs joining the party and that all of the goodness from the bacon mingles with the eggs, herbs, and cheese too. It’s not a classic frittata, but it’s sure a flavorful one, with an ideal ratio of filling to egginess and in quantities fit for company to boot.
Sheet Pan Frittata
Diet: Gluten-Free
Ingredients
- 2/3 cup cherry tomatoes
- 1 medium zucchini, halved and sliced 1/4-inch thick
- 1/2 yellow onion, sliced
- 6 slices bacon
- 1 tablespoon olive oil
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup sharp cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F.
- Arrange bacon, tomatoes, onion, and zucchini on a 9x13-inch rimmed sheet pan. Drizzle vegetables with olive oil and toss to coat.
- Bake until zucchini is tender and bacon is crisp, about 20 minutes.
- In a bowl, whisk together eggs, milk, salt, pepper, chives, and parsley.
- Chop bacon into pieces and arrange evenly on sheet pan with veggies.
- Pour egg mixture over bacon and veggies and top with cheddar cheese.
- Bake until eggs have set, about 20 minutes. Slice into squares and serve. Enjoy!
Recipe adapted from Every Last Bite.