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Sheet-Pan Frittata

Sheet-Pan Frittata

An easy sheet-pan frittata that bakes up fluffy and sliceable—perfect for feeding a crowd or meal prep breakfasts all week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1 cup milk or half and half
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp smoked paprika (optional)
  • 1 1/2 cups shredded cheese
  • 2 cups chopped veggies (pre-cooked if watery)
  • 1 cup cooked protein (optional)
  • 2 tbsp chopped fresh herbs (optional)
  • 2 tbsp olive oil or butter (plus more for greasing pan)

Method
 

  1. Preheat and prep pan. Heat oven to 375F. Line a rimmed half-sheet pan (about 18x13) with parchment and lightly grease.
  2. Cook veggies. Heat 1 tablespoon oil/butter in a skillet over medium heat. Sauté onions/peppers/mushrooms/broccoli 4 to 6 minutes until tender. If using spinach, add it at the end just to wilt. Let veggies cool slightly.
  3. Mix eggs. In a large bowl, whisk eggs, milk, salt, pepper, and any optional seasonings until well combined.
  4. Assemble. Spread veggies and cooked protein evenly over the sheet pan. Sprinkle on about half the cheese.
  5. Pour and top. Pour egg mixture evenly over everything. Top with remaining cheese.
  6. Bake. Bake 18 to 22 minutes, until the center is just set and no longer jiggly. If you want more color, broil 1 to 2 minutes at the end (watch closely).
  7. Rest and slice. Rest 10 minutes, then slice into squares. Sprinkle with herbs if using.

Notes

  • If your add-ins are very salty (ham, feta, bacon), start with 3/4 teaspoon salt and adjust next time.
  • For the best texture, avoid piling on juicy tomatoes or raw mushrooms—cook first and use sparingly.
  • Store leftovers airtight up to 4 days, or freeze squares up to 2 months.