Sheet Pan Veggie Frittata

This Sheet Pan Veggie Frittata is an easy breakfast made with fluffy eggs, colorful vegetables like broccoli, bell pepper, zucchini, and green onions, fresh herbs, and crumbled feta. Everything bakes on one pan with minimal effort.

Eggs are one of those pantry staples that I always have in my fridge. If you have eggs, you can make a quick meal.

The best part about this sheet pan vegetable frittata is that there’s no flipping eggs or sauteeing veggies over a hot stove. Just roast the veggies, whisk the eggs, and let your oven do the heavy lifting.

We often make this one-pan meal for dinner when I don’t feel like cooking. It’s filling, satisfying and packed with veggies and protein.

Why You’ll Love This Sheet Pan Veggie Frittata

Packed with veggies. This veggie frittata is a great way to get a serving of vegetables and use up whatever produce you have in the fridge. Bell peppers, broccoli, zucchini, spinach, mushrooms, and onions all work well in this recipe.

Easy to make. Just chop up your favorite vegetables, whisk some eggs, and pop it in the oven to bake. No standing over a stove required!

Great for meal prep. You can make it ahead of time to enjoy quick and easy breakfasts or lunches throughout the week.

Easy to customize. Use whatever veggies you like, swap the cheese, or change up the fresh herbs to make this frittata your own.

Perfect for feeding a crowd. Baking everything on a sheet pan makes it simple to feed the whole family without having to make individual portions.

Sheet Pan Veggie Frittata Ingredients

Olive oil: This helps grease the sheet pan to prevent the eggs from sticking.

Vegetables: I use chopped broccoli, red bell pepper, and zucchini in this sheet pan frittata. After testing this recipe using a variety of different veggies, this is my family’s favorite combination.

Seasoning: I like to season the veggies with paprika, dried oregano, salt, and freshly ground black pepper.

Eggs: You’ll need 6 large eggs to make this sheet pan veggie frittata.

Milk: I use 2% milk in this recipe. You can use dairy-free milk if you prefer.

Garlic: Fresh minced garlic gives this frittata good flavor.

Green onions: This adds a mild, sweet onion flavor and a bright pop of green color. I’ve tested this recipe using red onion as well, but I find that green onion doesn’t overpower the eggs.

Fresh parsley: Adding fresh chopped parsley gives the eggs a bright and herbaceous flavor.

Feta cheese: This adds a salty and slightly tangy punch to the frittata.

Best Vegetables for a Sheet Pan Frittata

One of the best parts about this veggie sheet pan frittata recipe is that you can use almost any vegetable you have on hand. It can be a great way to clear out the fridge before your next grocery trip.

Below are some suggestions to get inspired:

Broccoli, cherry tomatoes, and spinach – Roast the broccoli and halved cherry tomatoes together on a sheet pan. Add chopped baby spinach to the egg mixture before baking.  

Bell peppers, red onion, and mushrooms – Roast everything together on a sheet pan before adding the egg mixture.

Butternut squash, kale, and green onion – Peel and cube the butternut squash into bite-size pieces and roast in the oven before adding the kale, green onion, and egg mixture.

Zucchini, cherry tomato, and basil – Roast the zucchini and halved cherry tomatoes on a sheet pan before adding the fresh basil and egg mixture.

Roasted sweet potato, red pepper, and green onion – Roast the sweet potatoes and bell pepper together before adding the green onion and egg mixture.

How to Make a Sheet Pan Veggie Frittata

Preheat the oven to 375°F and grease a rimmed quarter sheet pan (9″ x 13″) with cooking spray.

Add the broccoli, red bell pepper, and zucchini to the sheet pan. Drizzle the olive oil over the veggies.

Sprinkle with paprika, dried oregano (or thyme if using), and season with salt and freshly ground black pepper. Toss to coat and arrange the vegetables in a single layer. Make sure the broccoli gets evenly coated with the oil as they are more prone to burning.

Roast the vegetables in the oven for 20 to 25 minutes, or until tender.

Meanwhile whisk the eggs, milk, minced garlic, salt, freshly ground black pepper, green onions, and fresh parsley together in a large bowl.

Carefully pour the egg mixture evenly onto the sheet pan over the veggies. Sprinkle the crumbled feta on top. Bake for 10 to 15 minutes, or until the eggs are set.

It may look done after 10 minutes, but the eggs often need longer to fully cook around the veggies. Let rest for 5 minutes before slicing.

Tips for Making the Best Sheet Pan Frittata

Prevent the Frittata From Sticking

Line the sheet pan with parchment paper. This is the easiest method because it creates a nonstick barrier and makes it simple to lift the baked frittata out of the sheet pan for slicing and serving.

Grease the pan. If you don’t have parchment paper on hand, make sure to generously grease the pan. Coat the bottom and sides with olive oil or cooking spray.

Let it rest before slicing. After the frittata is done baking, let is rest for 5 minutes before slicing. This allows the eggs to fully set so you can cut clean slices.

Avoid a Watery Vegetable Frittata

Vegetables like tomatoes, mushrooms, and zucchini release water as they cook, which can leave you with a soggy frittata.

Roasting the vegetables in the oven before adding the egg mixture helps release excess moisture and gives the veggies more flavor. If you choose to use cherry or grape tomatoes, slice them in half.

Get Fluffy, Tender Eggs Every Time

Whisk the eggs thoroughly. Whisk vigorously until the eggs yolks and whites are fully combined. This also helps incorporate air, which makes the eggs fluffy and tender.

Add milk. This keeps the eggs tender and adds a creamy texture. I use 2% milk, but you can use whole milk or your favorite dairy-free milk.

Avoid overbaking. Remove the frittata from the oven when the edges are completely set and the center doesn’t look wet. It should feel set on top and a knife inserted in the middle should come out clean without raw egg on it.

Let it rest before slicing. Allow the frittata to rest for 5 minutes after baking. This gives the eggs a chance to fully set and make it easier to slice and serve.

How to Tell When the Frittata Is Done

The perfect vegetable frittata is when the eggs are fully cooked, but still soft and tender. If you leave it in too long, it could get dry or rubbery.

Check the center – It should look set and not wet.

Look for golden edges – The edges might puff up slightly and turn golden in color as the eggs fully set.

Shake the pan slightly – If you’re unsure, give the pan a gentle shake. The eggs should be set and not wobbling.

What to Serve With a Veggie Frittata

You can enjoy this sheet pan veggie frittata on its own or add a few sides to turn it into a complete breakfast, weekend brunch, or light dinner.

Green salad: Simple green salad, garden salad, arugula tomato salad, or arugula salad with lemon vinaigrette.

Fresh fruit salad – If serving a crowd, this rainbow fruit tray is a great option.

Roasted breakfast potatoes – These crispy oven baked potatoes are quick and easy to make.

Toasty or crusty bread – Serve with buttered toast, jam, or mashed avocado.

Yogurt and granola – This is perfect for a simple breakfast spread. Try my homemade granola recipe here.

Can You Make a Sheet Pan Frittata Ahead of Time?

Yes, this sheet pan veggie frittata is an excellent meal to make ahead of time. Simply bake it in advance, slice it into individual portions, and store in the fridge in an airtight container for quick breakfasts throughout the week.

How to Store and Reheat Leftover Frittata

How to Store Frittata in the Refrigerator: Let the frittata cool slightly, then slice into individual portions and store in an airtight container in the fridge for up to 3 days. Refrigerate within 2 hours of cooking to keep it fresh.

Can You Freeze a Sheet Pan Frittata? Yes, you can freeze this veggie frittata. Let it cool before slicing into individual portions.

Wrap each slice in plastic wrap or foil. Place the wrapped slices in a freezer-safe bag or container for up to 2 months. Thaw individual portions overnight in the fridge before reheating.

How to Reheat in the Microwave: Heat in 20 to 30 second intervals until warmed through.

How to Reheat in the Oven: Places slices on a sheet pan, cover loosely with foil and warm at 350°F for 10 minutes, or until warmed through. This creates a little steam to prevent it from drying out.

Frequently Asked Questions

What Size Sheet Pan Should You Use for a Frittata? I use a quarter sheet pan (9″ x 13″) to make this recipe.

Can You Make a Sheet Pan Frittata Without Milk? I haven’t tested this recipe without milk, but I’m sure you can make this with just eggs. If you try it, let me know how it goes!

Why Is My Sheet Pan Frittata Watery? If your frittata is watery, this means you didn’t roast the vegetables long enough to help them release their excess water, you added too much milk, or you didn’t bake the frittata long enough to let the eggs fully set.

How Long Does a Sheet Pan Frittata Last in the Fridge? Cooked eggs last for about 3 days in the fridge.

Can You Eat Frittata Cold? Yes, you can enjoy frittata cold, straight from the fridge.

More Easy Breakfast Recipes to Try:

• Easy shakshuka recipe
• Mediterranean breakfast egg muffins
• Tortilla egg bake with cottage cheese
• Buttermilk pancakes
• Buttermilk waffles
• Best French toast

Please let me know how you like this sheet pan veggie frittata recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this vegetable frittata as much as I do.

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