Sheet Pan Frittata
This sheet pan frittata is a quick and easy way to bake a large frittata perfect for feeding a crowd or slicing into squares to make a frittata sandwich!
Servings 12 servings
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.