Recipe: Sheet Pan Veggie Frittata

Recipe: Sheet Pan Veggie Frittata

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Meghan Splawn
Sep 4, 2018
(Image credit: Joe Lingeman)

Sheet pan frittatas are the easiest way to cook a week's worth of eggs at once. Whether you're planning on sandwiching slices in ciabatta or focaccia, wrapping them in a tortilla, or eating as is for a hearty grab-and-go breakfast, this veggie-heavy frittata won't disappoint. It comes together quickly and keeps in the fridge all week long.

(Image credit: Joe Lingeman | Kitchn)

Why Preheating the Sheet Pan Makes for the Best Frittata

When it comes to traditional skillet frittatas, we always recommend cooking the veggies in the skillet before adding the eggs. Not only does this ensure the veggies are nicely browned and tender, but it also gives the pan a chance to preheat, which speeds up the total cooking time and allows the frittata to set more quickly.

The same idea applies for a sheet pan frittata. You'll combine the broccoli and tomatoes on the sheet pan and roast them until tender, giving them a jump-start before you add the eggs. As they cook, you can whisk the eggs and grate the cheese.

Once set and sliced, you can enjoy this frittata as is, or eat it on sourdough or ciabatta with a swipe of Dijon, either as a sandwiches or fancy toast. Cube it and wrap it up in a tortilla for breakfast burritos to go. Or top with cheese and throw it back under the broiler for a warm and cheesy breakfast.

Sheet Pan Veggie Frittata

Serves 10 to 12

Prep time: 20 minutes ; cooking time: 45 minutes to 55 minutes

  • Cooking spray or oil

  • 1 pound

    broccoli (about 1 medium head)

  • 1 pint

    cherry tomatoes, halved

  • 12

    large eggs

  • 1 cup

    whole milk

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 cup

    shredded sharp cheddar cheese

  • For serving: sheet pan home fries, ciabatta rolls, or tortillas

Arrange a rack in the middle of the oven and heat to 375°F. Generously coat a rimmed baking sheet with cooking spray or oil.

Cut the broccoli florets from the stalks. Peel the stalks with a vegetable peeler, then chop the stalks and florets into bite-size pieces. Arrange the broccoli and tomatoes on the baking sheet in a single layer.

Roast until the broccoli is tender, 12 to 15 minutes. Meanwhile, whisk the eggs, milk, salt, and pepper together in a large bowl or spouted measuring cup.

Carefully pour the eggs onto the baking sheet over the vegetables. Sprinkle with the cheese. Bake until the frittata is puffed around the edges, golden in spots, and a knife inserted in the center comes out clean, 25 to 30 minutes. Cool completely before slicing.

Recipe Notes

Storage: Slice the frittata, stack between pieces of parchment paper, and refrigerate in an airtight container for up to 5 days.

(Image credit: Joe Lingeman)
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