This sheet pan frittata is a quick and easy way to bake a dish perfect for feeding a crowd or slicing into squares to make a frittata sandwich!
You have hopefully tried my whole wheat sheet pan pancakes where you save time flippin’ jacks by baking them in a sheet pan. And hopefully you’ve discovered the magic that is the egg loaf for easy egg salad. This recipe combines those recipe techniques and bakes eggs in a sheet pan for a yummy sheet pan frittata.
This sheet pan frittata recipe couldn’t be easier! Mix eggs with milk and vegetables and pour out onto a sheet pan to bake in one thin layer topped with a melty cheddar cheese.
Once cooked, the frittata is easily cut into triangles or squares!
Nutritionally speaking, you can’t go wrong with eggs! They are one of the world’s most nutritious foods. Eggs + veggies + cheese together are perfection. And of course this recipe is naturally gluten-free. Make it dairy-free with a non-dairy milk and leaving off the cheese.
These slices are quite thin so you may want to double up!
How to enjoy:
You can enjoy this for a family dinner with crusty bread and side salads, as a side dish for brunch for a crowd, or on rolls as sandwiches! You can also freeze the extra slices to reheat on busy mornings.
Sheet Pan Frittata Recipe
Ingredients
- 12 large eggs
- 1 cup milk
- 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
- Kosher salt and black pepper, about 1/2 tsp each, or to taste
How to make a sheet pan frittata
Step 1: Preheat oven and prep baking sheet
Preheat oven to 375 degrees. Grease baking sheet with cooking spray, olive oil or butter (if not using a nonstick pan, like Caraway).
Step 2: Prepare veggies
Wash and prep vegetables: chopping greens, asparagus, and peppers.
Step 3: Mix eggs with milk and salt/pepper
Crack 12 eggs into a mixing bowl. Add milk and salt and pepper. Whisk everything together.
Step 4: Add in veggies
Add vegetables to egg mixture and stir to combine.
Step 5: Spread onto sheet pan
Pour mixture out onto greased baking sheet and spread out any clumps of veggies.
Step 6: Top with cheese
Evenly sprinkle cheese across the top.
Step 7: Bake for 20 minutes
Bake for 20 minutes, until egg is puffy, center is cooked, and edges are just beginning to turn golden brown.
Step 8: Allow to cool and cut
Allow to cool completely before cutting into squares or triangles.
Sheet Pan Frittata FAQ
What other vegetables will work in this frittata?
You can swap any kind of hearty greens for the kale: arugula, spinach, swiss chard. For the crunchy vegetables, you can use any color of bell pepper, zucchini (chop it small so it cooks through), mushrooms (you may wish to sauté ahead of adding to the mixture), or cherry tomatoes. Stick to vegetables that you would put on a kabob.
Can I switch the cheese?
For sure – try crumbled goat cheese, pepper jack, or a smoky gouda.
How to store your sheet pan frittata slices
To store frittata slices, stack them between sheets of parchment paper and refrigerate. Or you can wrap in plastic wrap and freeze in an air-tight container or ziplock bag.
How to thaw and reheat
To thaw, unwrap and microwave for about a minute. You may want to firm it up in a skillet if you’re using on a sandwich.
Sheet Pan Frittata
Equipment
- 1 large sheet pan
Ingredients
- 12 large eggs
- 1 cup milk
- 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
- Kosher salt and black pepper about 1/2 tsp each, or to taste
Instructions
- Preheat oven to 375 degrees. Grease baking sheet with cooking spray, olive oil or butter if not using nonstick, like Caraway.
- Wash and prep vegetables, chopping greens, asparagus, and peppers.
- Crack 12 eggs into a mixing bowl. Add milk and salt and pepper. Whisk everything together.
- Add vegetables to egg mixture and stir to combine.
- Pour mixture out onto greased baking sheet and spread any clumps of veggies out.
- Evening sprinkle cheese across the top.
- Bake for 20 minutes, until egg is puffy, center is cooked, and edges are just beginning to turn golden brown.
- Allow to cool completely before cutting into squares or triangles.
Kathleen says
I am mystified as to how it becomes dairy-free by using goat cheese? Goat milk products are also considered dairy, no?
Kath Younger says
I just changed it to leaving off the cheese.
Amy Sparks says
Thank you, Kath, for this fantastic recipe. I’ve experimented with similar dishes using bell peppers and mushrooms, so I’m eager to try this kale combination. I typically prepare small quantities for immediate consumption, but your suggestion to use 12 eggs and freeze portions is a great idea. That way, I’ll always have the perfect meal on hand. 🙂
Kath Younger says
Let me know if you try it!
Iris says
Do you roast the asparagus on the stovetop first? The asparagus in the picture looks pre-roasted.
Kath Younger says
Yes mine was actually leftover grilled asparagus so I would lightly cook it.
Christine says
What size sheet pan?
Kath Younger says
Mine was 18×13!