Veggie and Cheese Sheet Pan Frittata

• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Whisk eggs, milk, salt, and pepper in a bowl. Stir in 3/4 cup cheese.
3. 3 Spread olive oil over a sheet pan.
4. 4 Arrange bell pepper, zucchini, and onion on the pan.
5. 5 Pour egg mixture over veggies.
6. 6 Sprinkle remaining cheese on top.
7. 7 Bake for 20-25 minutes until set and golden.
8. 8 Garnish with parsley before serving.

Equipment

• Sheet pan
• Oven

Variations

• Add cooked diced ham for a ham and cheese frittata.
• Use feta cheese for a tangy twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute Swiss cheese for cheddar.

Pairings

• Fresh fruit salad
• Crusty bread

Nutrition

Tips

• For a quicker cook, use pre-cooked diced potatoes or hash browns mixed with the veggies.
• Feel free to swap in your favorite veggies!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

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

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a crusty baguette for a hearty breakfast.

FAQ