Cheesy Veggie Sheet Pan Frittata Squares

• 12 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 cup diced zucchini
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, salt, and pepper in a large bowl.
3. 3 Stir in cheese and parsley.
4. 4 Spread olive oil over a sheet pan.
5. 5 Arrange bell pepper, onion, and zucchini evenly on the sheet pan.
6. 6 Pour egg mixture over veggies.
7. 7 Bake for 25 to 30 minutes or until set and lightly golden.
8. 8 Cool slightly, then cut into squares.

Equipment

• Sheet pan
• Oven

Variations

• Add crumbled cooked bacon or sautéed mushrooms for extra flavor.
• Use spinach or kale for a boost of greens.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free option.
• Substitute feta or mozzarella cheese for cheddar.

Pairings

• Fresh fruit salad
• Whole grain toast

Nutrition

Tips

• For make-ahead convenience, store frittata squares in the fridge and reheat in the microwave or oven.
• Feel free to swap in your favorite veggies!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven at 350°F until heated through.

Serving Suggestions

• Serve with a side of fresh fruit or a simple green salad.
• Pair with a slice of whole grain toast for added heartiness.

FAQ