Sheet Pan Frittata

Name: Sheet Pan Frittata
Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 50 min
Yield: 10 servings
Ingredients: Approx. 5 cups chopped veggies (See note below for tips!)2 tablespoons cooking oil (We love Chosen Foods Avocado Oil, but olive oil also works well.)1 teaspoon kosher salt½ teaspoon black pepper1 dozen Pete & Gerry’s Organic Pasture Raised Eggs½ cup milk of your choice1 cup shredded cheddar cheese (optional, sub: your favorite shredded cheese!)1 tablespoon chopped fresh herbs like parsley, cilantro, dill, or thyme (optional, for garnish)Toasted bread (optional, for serving)

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Ingredients

Approx. 5 cups chopped veggies (See note below for tips!)
2 tablespoons cooking oil (We love Chosen Foods Avocado Oil, but olive oil also works well.)
1 teaspoon kosher salt
½ teaspoon black pepper
1 dozen Pete & Gerry’s Organic Pasture Raised Eggs
½ cup milk of your choice
1 cup shredded cheddar cheese (optional, sub: your favorite shredded cheese!)
1 tablespoon chopped fresh herbs like parsley, cilantro, dill, or thyme (optional, for garnish)
Toasted bread (optional, for serving)

Nutrition Facts

Serv. Size: 2 slices, Servings: 10

Amount Per Serving

Calories 260
Fat Cal. 120
Total Fat 13g (20% DV)
Sat. Fat 4.5g (23% DV)
Trans Fat 0g
Cholest. 235mg (78% DV)
Sodium 470mg (20% DV)
Total Carb. 21g (7% DV)
Fiber 6g (24% DV)
Sugars 7g
Protein 15g
Vitamin A (160% DV)
Vitamin C (25% DV)
Calcium (20% DV)
Iron (15% DV)
Vitamin D (15% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Breakfast
Meal Prep
Meals

Prep Time:
20 minutes

Cook Time:
30-35 minutes

Yield:
10 servings

Serving Size:
2 slices

Ingredients Directions

This sheet pan frittata is built for fresh starts and full schedules. Packed with vegetables and made with a dozen Pete & Gerry’s Organic Pasture Raised Eggs, it delivers protein, color, and staying power in every slice. Baking it all on one pan keeps things simple, while the quality of the eggs gives the frittata structure, richness, and reliable results every time. Slice it up for grab-and-go breakfasts, quick lunches, or easy dinners throughout the week. It’s a practical, nourishing recipe that makes eating well feel doable all year long.

Instructions

Preheat oven to 350°, and line a baking sheet with parchment paper or foil for easy clean up.
Toss veggies with oil and seasonings in a large bowl until well and evenly coated.
Bake veggies on the sheet pan for 10 minutes or until just beginning to brown and soften.
Meanwhile, crack the eggs into a large bowl, add the milk, and beat until well combined.
Carefully remove the sheet pan from the oven and give the veggies a toss with a spatula. Add baby spinach (if using) at this point. Be sure the veggies are evenly distributed over the whole sheet pan.
Pour the beaten egg mixture over the veggies onto the sheet pan. Be sure to fill any open pockets and let the egg settle in between and over the veggies to fill the sheet pan.
Sprinkle the shredded cheese evenly over the veggies and eggs.
Return the sheet pan to the oven and bake for another 15-20 minutes or until the eggs are just set.
Remove the sheet pan from the oven, and allow it to cool slightly before serving. The eggs may deflate a bit as it cools.
Cut the frittata into 20 even slices and serve with crunchy toast.
Store the leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes.

Notes

We recommend any combination of onion, red and green pepper, cherry tomatoes, zucchini, baby spinach, mushrooms for the veggie medley. Don’t like one? Leave it out! Have a fave? Double it up!

If using baby spinach, keep it fluffy by adding it after the hearty vegetables have baked and just before pouring the eggs into the pan.