Description
A colorful, fluffy, and cheesy sheet pan veggie frittata packed with spinach, bell peppers, red onion, and cherry tomatoes — perfect for breakfast, lunch, or dinner.
Ingredients
Scale
- 10 large eggs
- 1/2 cup whole milk
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and line a sheet pan with parchment paper.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Drizzle olive oil on the parchment-lined pan and spread the chopped bell peppers, onions, spinach, and cherry tomatoes evenly across.
- Pour the egg mixture over the vegetables, then sprinkle the shredded cheese evenly across the top.
- Bake for 25 to 30 minutes, or until the eggs are set and the top is lightly golden.
- Let the frittata cool for about 5 minutes before slicing.
- Cut into squares and serve warm or at room temperature.
Notes
- Use parchment paper for easier cleanup and to prevent sticking.
- Sauté any watery vegetables like mushrooms beforehand to avoid sogginess.
- Store leftovers in an airtight container for up to 4 days or freeze individually wrapped portions.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 285mg
Keywords: sheet pan veggie frittata, easy breakfast frittata, vegetarian sheet pan recipe, egg bake, oven baked frittata, meal prep breakfast