Sheet Pan Veggie Frittata

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

12 eggs

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


  1. 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.
  2. In a large bowl, combine eggs, spinach, feta, and ground pepper. Mix until eggs are combined.
  3. Add the roasted veggies to the egg mixture. If not using parchment paper, wipe down sheet pan and respray with cooking spray.
  4. Reduce oven to 350 degrees. Pour the egg and veggie mixture on the sheet pan, spreading out for an even layer.
  5. 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.
  6. 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.

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