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.
Servings: 12 people
Ingredients
- 16 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1 cup shredded Swiss cheese
Instructions
- 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.
- 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.
- Pour the eggs evenly onto the sheet pan.
- 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.
- Bake for 15 to 18 minutes or until the eggs are set.
- Allow the eggs to cool slightly, slice and serve on their own or on top of toast.
Video
Notes
Customize the add-ins. Feel free to swap different veggies and cheese to suit your needs. You can also swap in some cooked bacon, sausage, or diced ham if you don't need it to be vegetarian. Just be sure to keep the ratios the same.
Pan size. If you don't have an 18x13 pan, you can make these eggs in a 9x13 casserole dish, but you'll need to reduce the eggs from 16 down to 12. You will also need to adjust the baking time (watch until the eggs are set in the middle) and you'll get fewer servings.
Nutrition
Calories: 126kcal | Carbohydrates: 2g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 227mg | Sodium: 200mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg