Description
A delicious and easy-to-make sheet pan veggie frittata featuring fresh summer vegetables like zucchini and tomatoes, perfect for breakfast or brunch.
Ingredients
Scale
- 8 large eggs
- 1 cup milk
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 cup spinach, chopped
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil for greasing the pan
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Add the diced zucchini, cherry tomatoes, bell pepper, onion, and spinach to the egg mixture. Season with salt and pepper.
- Grease a sheet pan with olive oil.
- Pour the egg and vegetable mixture into the prepared sheet pan.
- If using, sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the frittata is set and lightly golden.
- Allow to cool slightly before slicing and serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg