Vegetable Sheet Pan Frittata: A Crowd-Pleasing, Healthy Breakfast
A Vegetable Sheet Pan Frittata is the perfect dish for those mornings when you want a healthy, hearty breakfast that’s both easy to make and big enough to feed a crowd. Packed with nutrient-rich vegetables, eggs, and a burst of flavor from herbs and spices, this frittata is an excellent way to start the day. Not only is it a great choice for feeding a family or a brunch gathering, but it’s also incredibly versatile—you can customize it with your favorite veggies, cheese, or protein. Plus, the sheet pan method means less time spent in the kitchen and more time enjoying the company of friends or family. Whether you’re hosting a special brunch or meal prepping for the week ahead, this vegetable frittata will satisfy all appetites while keeping things light and nutritious.
Why This Frittata Is a Great Choice
1. Loaded with Vegetables
This frittata is packed with colorful vegetables, providing a variety of nutrients and flavors. The mix of zucchini, yellow squash, spinach, and tomatoes ensures a good dose of vitamins and antioxidants.
2. Protein-Rich
Eggs are a great source of high-quality protein, making this dish a satisfying option for breakfast, lunch, or dinner. Combined with the cheddar and mozzarella cheese, it’s a protein-packed meal that keeps you full.
3. Easy to Prepare
This recipe comes together quickly and easily. It’s perfect for feeding a crowd without spending hours in the kitchen. Simply prep the vegetables, whisk the eggs, assemble everything on a baking sheet, and bake!
4. Customizable
Feel free to mix and match the vegetables based on what you have on hand. You can add mushrooms, broccoli, or asparagus for a twist, or switch up the cheeses with feta or goat cheese for extra tang.
Ingredients You’ll Need
Eggs: 8 large
Zucchini (thinly sliced): 1 small (about 5 oz | 140 g)
Yellow Squash (thinly sliced): 1 small (about 5 oz | 140 g)
Red Bell Pepper (diced): 1/2 cup (75 g)
Cherry Tomatoes (halved): 1/2 cup (75 g)
Spinach (chopped): 1 cup (30 g)
Red Onion (thinly sliced): 1/4 cup (40 g)
Cheddar Cheese (shredded): 1 cup (100 g)
Mozzarella Cheese (shredded): 1/2 cup (50 g)
Olive Oil: 2 tablespoons (30 ml)
Garlic Powder: 1 teaspoon (5 g)
Italian Seasoning: 1 teaspoon (5 g)
Salt and Pepper: To taste
Fresh Parsley (for garnish): 2 tablespoons (optional)
Step-by-Step Guide:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Step 2: Prepare the Vegetables
In a large mixing bowl, toss the vegetables together:
Zucchini, yellow squash, red bell pepper, cherry tomatoes, spinach, and red onion.
Drizzle with 2 tablespoons of olive oil.
Season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper to taste.
Toss everything until the vegetables are evenly coated in the oil and seasoning.
Step 3: Whisk the Eggs
In a separate bowl, crack 8 large eggs and whisk until they are smooth and fully combined. Stir in the shredded cheddar cheese and mozzarella cheese. This will ensure the eggs bake up creamy and cheesy, adding richness to the vegetables.
Step 4: Assemble the Frittata
Spread the seasoned vegetables evenly across the lined baking sheet. Make sure the vegetables are evenly distributed for consistent cooking.
Pour the egg mixture over the vegetables, allowing it to spread and fill the gaps between the vegetables. The eggs should cover most of the vegetables, but it’s okay if some pieces stick out—this adds to the frittata’s visual appeal.
Step 5: Bake to Perfection
Place the sheet pan in the preheated oven and bake for 20-25 minutes. Check to see if the frittata is done by ensuring the eggs are set and the top is a beautiful golden brown.
If the frittata still looks a little jiggly in the center, give it another minute or two until fully cooked through.
The vegetables should be tender but still retain a slight bite, and the cheese should be melted and bubbly.
Step 6: Garnish and Serve
Remove the frittata from the oven and let it cool for a few minutes to set.
Garnish with fresh parsley, if desired, for a pop of color and freshness.
Slice the frittata into squares and serve warm.
Serving Suggestions
This Vegetable Sheet Pan Frittata is incredibly versatile and can be served in a variety of ways:
For breakfast: Serve alongside toast or fresh fruit for a balanced meal.
For brunch: Pair with a light salad or roasted potatoes for a heartier meal.
For lunch or dinner: Serve with a side of crusty bread and a refreshing green salad.
It’s perfect for meal prep too—just reheat leftovers for a quick breakfast or lunch throughout the week.
Nutritional Information (Per Serving)
This recipe makes about 6 servings. Here’s a rough breakdown of the nutritional information per serving:
Calories: 250 kcal
Protein: 15 g
Carbohydrates: 8 g
Fat: 18 g
Fiber: 2 g
Sodium: 450 mg
This frittata is packed with protein from the eggs and cheese, while the vegetables provide fiber, vitamins, and minerals, making it a filling and nutritious option for any meal.
Conclusion:
This Vegetable Sheet Pan Frittata is not only delicious but also packed with nutrients, making it a great option for feeding a crowd or meal prepping for the week. It’s quick to prepare, loaded with healthy ingredients, and can easily be customized to your liking. Whether you’re serving it for breakfast, brunch, or dinner, this frittata is sure to become a favorite in your kitchen.