Description
Elevate your breakfast with this vibrant Sheet Pan Frittata packed with eggs, fresh vegetables, and cheese—perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 8 large eggs
- 1 cup diced bell peppers (any color)
- 2 cups fresh spinach (or 1 cup frozen, well-drained)
- 1 medium onion, diced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a large baking sheet with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Toss in diced onions and bell peppers; sauté until softened, about five minutes. Optional: Add minced garlic in the last minute for additional flavor.
- In a large bowl, crack the eggs and whisk until blended. Season with salt and pepper to taste.
- Stir sautéed vegetables and fresh spinach into the egg mixture until evenly distributed.
- Pour the egg and vegetable mixture onto the prepared baking sheet. Sprinkle shredded cheddar cheese evenly on top.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes or until golden brown and set in the center.
- Once baked, let cool slightly before slicing into squares or wedges. Enjoy warm with avocado toast or fresh fruit.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 340mg
Keywords: Customize by swapping vegetables based on what's available or adding herbs for extra flavor. Allow leftovers to cool completely before storing them in an airtight container; they can be refrigerated for up to five days.