Description
This Sheet Pan Frittata is a simple and delicious baked egg dish perfect for feeding a crowd or making easy frittata sandwiches.
Ingredients
Scale
- 12 large eggs
- 1 cup milk
- Kosher salt, about 1/2 tsp (to taste)
- Black pepper, about 1/2 tsp (to taste)
- 2 cups kale, chopped
- 1 cup chopped asparagus and green bell peppers
- 1 cup grated or crumbled cheese (such as sharp cheddar or goat cheese)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking sheet generously with cooking spray, olive oil, or butter to prevent sticking.
- Wash and chop the kale, asparagus, and green bell peppers into bite-sized pieces.
- Crack all 12 eggs into a large mixing bowl. Add 1 cup of milk along with kosher salt and black pepper. Whisk thoroughly.
- Add the chopped vegetables to the egg mixture. Stir well to incorporate.
- Pour the egg and vegetable mixture onto the prepared baking sheet. Spread evenly.
- Evenly sprinkle 1 cup of grated or crumbled cheese over the top.
- Place the baking sheet in the preheated oven. Bake for 20 minutes.
- Remove from the oven and allow to cool completely on a wire rack. Cut into squares or triangles for serving.
Notes
- Use your choice of cheese for different flavors.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 300 mg