Description
Savor a colorful and nutritious Sheet Pan Frittata, effortlessly blending fluffy eggs with fresh vegetables and creamy cheese—perfect for breakfast, brunch, or meal prep!
Ingredients
Scale
- 8 large eggs
- 1/2 cup whole milk (or low-fat)
- 1 cup bell peppers (chopped)
- 2 cups fresh spinach
- 1 medium onion (chopped)
- 1 cup feta cheese (crumbled or shredded)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Prepare a large sheet pan by coating it with nonstick cooking spray or olive oil.
- Sauté Your Veggies: In a skillet over medium heat, sauté the chopped onions and bell peppers for about five minutes until softened. Add the spinach and cook until wilted.
- Whisk It Up: In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Fold in the sautéed veggies and feta cheese gently.
- Bake It Off: Pour the egg mixture onto the prepared sheet pan. Bake for 20-25 minutes or until puffy and golden brown.
- Cool and Slice: Allow the frittata to cool for a few minutes before cutting into squares or triangles.
- Serve It Up: Serve warm garnished with fresh herbs or salsa if desired.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg
Keywords: Customize your frittata by adding different vegetables or cheeses based on what you have on hand. Let leftovers cool completely before storing in an airtight container for up to four days in the fridge.