Breakfast & Brunchbellyfull
Sheet Pan Egg Frittata
Eggs, veggies, and cheese make this easy Sheet Pan Frittata a filling and healthy breakfast. Great for meal prep or serving to a group! You can serve right away or cut into portions for later.
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Spray a rimmed half sheet pan (18x13) with nonstick spray, line it with a sheet of parchment paper, and lightly spray again.
2
In a large mixing bowl, vigorously whisk together 16 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder until the eggs are light, fluffy, and pale in color.
large eggs16cup whole milk1/4teaspoon salt1/2teaspoon pepper1/4teaspoon garlic powder1/4
3
Pour the eggs evenly onto the sheet pan.
large eggs16
4
Sprinkle the eggs with 1/2 cup chopped fresh baby spinach, 1/2 cup diced onion, 1/4 cup diced red bell pepper, and 1 cup shredded swiss cheese.
large eggs16cup chopped fresh baby spinach1/2cup diced onion1/2cup diced red bell pepper1/4shredded Swiss cheese1 cup
5
Bake for 15 to ⏱️ 18 minutes or until the eggs are set.
large eggs16
6
Allow the eggs to cool slightly, slice and serve on their own or on top of toast.
large eggs16
Nutrition Facts
calories
126 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
1 g
sodium Content
200 mg
protein Content
10 g
trans Fat Content
0.02 g
cholesterol Content
227 mg
carbohydrate Content
2 g
saturated Fat Content
4 g
unsaturated Fat Content
4 g
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