This Sheet Pan Frittata is the perfect recipe for a crowd! Have it for brunch, dinner, or a meal prep breakfast!
Did you know you can make full-on meals using just a sheet pan?
Whether it’s a meal prep breakfast like pancakes or an easy chicken dinner, I’ve grown to love using my sheet pan!
You can throw all of your ingredients in, and awhile later you’ve got a complete meal ready to eat.
This Sheet Pan Frittata is basically a fancy word for an egg casserole. You mix eggs and vegetables with some other ingredients, and out comes a meal for a crowd. Perfect for potlucks or even meal prep for the week!
Scroll to the bottom of the post to get to the recipe card. Or keep reading for some extra tips and tricks!
Ingredients
- Eggs
- Milk
- Zucchini
- Grape tomatoes
- Baby spinach
- Olive oil
- Salt and pepper
- Shredded cheddar cheese
- Bacon bits- I like to use the bagged real bacon pieces
Other Vegetables to Use
What I love about this recipe is you can switch out any of the vegetables for other favorites!
Here are some other veggies you can use instead:
- Finely-diced broccoli
- Kale
- Asparagus
- Bell peppers
- Onion
How to Make a Sheet Pan Frittata
Prep and roast the vegetables
Preheat the oven to 400 degrees F. Slice and dice up the vegetables and place them on a sheet pan. Drizzle with the olive oil and add salt and pepper, then stir it all around. Bake for 15 minutes.
Whisk the egg mixture
While the vegetables are cooking, add the eggs and milk to a large bowl and whisk to combine. Add the shredded cheddar, bacon bits, and extra salt and pepper, and combine.
Bake the frittata and serve
Lower the oven temperature to 350 degrees. Remove the sheet pan from the oven and pour the egg mixture over top, stirring everything around to spread out evenly.
Bake for another 20-25 minutes until the eggs are fully set and the top is slightly browned. Slice into 12 pieces and serve.
How to Store
Once the frittata has cooled to room temperature, store any leftovers in an airtight container. It’ll keep in the fridge for 3-5 days.
Cooking Tips
Use plenty of cooking spray
Learn from my mistake the first time! Spray the pan thoroughly, because otherwise the frittata will stick to the pan and create a lot of clean-up.
Use the right sheet pan
My standard sheet pans are 13×18 inches, and that’s what I used for this recipe. If you have a smaller one, use caution because this recipe may not fit!
Roast the vegetables first
I really recommend roasting the veggies first. Not only does it help bring out the flavor, but it reduces the amount of time you have to bake the eggs. Cooking them first reduces the chances of overcooking the eggs.
Reheat thoroughly
You can microwave individual pieces in 30-second increments. Or you can use the oven or toaster oven; try 300 degrees F for about 5 minutes until it’s heated through.
Use frozen vegetables
I love roasting frozen vegetables! They’re just as nutritious as fresh and can be cheaper in the off-seasons.
You don’t have to do anything different. Just open the bag and empty onto the sheet pan.
My favorite frozen vegetables are broccoli and green beans!
Swap out the cheese
If you don’t like cheddar, you can use a different cheese instead. I personally like using mozzarella in egg recipes!
Print the Recipe
You’re going to love this healthy sheet pan breakfast! Print the recipe for this Sheet Pan Frittata now:
Sheet Pan Frittata
This Sheet Pan Frittata is the perfect recipe for a crowd! Have it for brunch, dinner, or a meal prep breakfast!
Ingredients
- 1 medium zucchini, diced
- 1 pint grape tomatoes, halved
- 2 cups baby spinach
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 18 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
Instructions
- Preheat oven to 400 degrees and grease a 13x18 inch sheet pan.
- In a large bowl, combine the zucchini, tomatoes, spinach, olive oil, and salt and pepper. Spread onto the baking sheet and cook for around 15 minutes until the vegetables are slightly browned.
- Reduce temperature to 350 degrees.
- In a large bowl, combine eggs, milk, and more salt and pepper if desired. Stir in the cheese and bacon bits, then pour the egg mixture onto the sheet pan. Use a spoon to gently move around the vegetables and eggs to spread evenly.
- Finish baking for 18-20 minutes until the eggs are set.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 289mgSodium: 349mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 14g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.