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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
Cook Time 20 minutes
15 minutes
Total Time 43 minutes
Servings 12 servings


  • 1 large sheet pan


  • 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


  • 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.