One pan. Tons of veggies. Feeds a crowd. Great for any meal. This sheet pan veggie frittata ticks all the boxes. Mix everything together in a bowl, pour into a sheet pan and bake. 20 minutes later you have a delicious meal that’s also healthy!
Sheet Pan Veggie Frittata
1 small head broccoli, cut into bite size florets
Bunch of scallions, cut into 1-inch pieces
1 bell peppers or a bunch of mini peppers, seeds removed and cut into strips
2 tablespoons olive oil
1/4 teaspoon salt
2 cups spinach or arugula
1/4 cup feta cheese
Freshly ground pepper
For optional garnish: Chopped fresh herbs (basil, parsley, dill or cilantro), hot sauce, or red pepper flakes
- Set oven to 400 degrees. Spray sheet pan with cooking spray or line with parchment. Place the broccoli, scallions and peppers on sheet pan. Drizzle with olive oil and 1/4 teaspoon salt and toss together. Spread into a single layer and roast for 15 minutes and allow to cool slightly.
- In a large bowl, combine eggs, spinach, feta, and ground pepper. Mix until eggs are combined.
- Add the roasted veggies to the egg mixture. If not using parchment paper, wipe down sheet pan and respray with cooking spray.
- Reduce oven to 350 degrees. Pour the egg and veggie mixture on the sheet pan, spreading out for an even layer.
- Bake for about 15 minutes or until eggs are soft set (not dry). Don’t over bake because eggs will continue to cook after taking them out of the oven.
- Cut into 6 squares and serve topped with chopped fresh herbs, hot sauce or red pepper flakes, if desired. Season with salt and pepper to taste.
Note: Serve leftover egg squares on top of toast, in a wrap or on a mixed green salad.