Sheet Pan Frittata

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!

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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.

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5 from 1 vote

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!

Course Breakfast, Brunch, sandwich

Cuisine American

Keyword asparagus, eggs, frittata, green pepper

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

15 minutes minutes

Total Time 43 minutes minutes

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.