Description
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.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 1/2 cups chopped broccoli (or broccolini)
- 1 medium red bell pepper, seeded and chopped (about 1 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano (or dried thyme)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- 1/2 cup milk of choice
- 2 garlic cloves, finely minced
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
Instructions
- 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, making sure the broccoli gets evenly coated with the oil as they are more prone to burning. Arrange the vegetables in a single layer.
- 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.
Notes
How to store leftovers: 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.
Swap the veggies: Use halved cherry tomatoes, mushrooms, red onion, peeled and cubed butternut squash, or diced sweet potato.
Swap the cheese: Use crumbled goat cheese or shredded cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American