Hey y'all! If you're searching for a colorful, flavorful recipe that will feed a crowd or make your weekly meal prep a breeze, this Sheet Pan Frittata with Veggies is about to become your go-to. It's bursting with fresh vegetables, fluffy eggs, and a cheesy golden top—all baked on one pan for easy cleanup and big flavor. Whether you're hosting brunch, looking for a fuss-free weeknight dinner, or craving healthy meal-prep breakfasts, this dish has you covered. Let's get cooking!
Why You'll Love This Sheet Pan Frittata with Veggies
- Effortless to prepare and clean up thanks to one-pan cooking.
- Customizable with your favorite vegetables, cheeses, and herbs.
- Perfect for meal prepping with generous, portable portions.
- Loaded with hearty protein, vitamins, and savory flavors.
- Great for any meal—breakfast, brunch, lunch, or dinner!
Ingredients for Sheet Pan Frittata with Veggies
- 12 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup crumbled feta cheese
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 yellow onion, diced
- 1 cup baby spinach, chopped
- ½ cup cherry tomatoes, halved
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
How to Make Sheet Pan Frittata with Veggies
Step 1: Prep Your Sheet Pan
Preheat your oven to 375°F (190°C). Lightly grease a 13x18 inch rimmed sheet pan with olive oil or line it with parchment paper for easy removal.
Step 2: Sauté the Veggies
In a large skillet over medium heat, add 2 tablespoons olive oil. Sauté onion, red bell pepper, and zucchini until softened, about 5-6 minutes. Let cool slightly, then spread evenly over the prepared sheet pan with chopped spinach and cherry tomatoes.
Step 3: Whisk the Egg Mixture
In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until light and frothy. Stir in cheddar and feta cheese.
Step 4: Assemble and Bake
Pour the egg mixture evenly over the veggies in the sheet pan, spreading gently, so it covers all the vegetables. Bake for 23-27 minutes, or until eggs are set and the edges are golden. The top should look puffed and feel springy to touch.
Step 5: Serve and Enjoy
Let cool for 5-10 minutes before slicing into squares. Garnish with fresh parsley if desired and serve warm or at room temperature.
Notes for the Perfect Sheet Pan Frittata with Veggies
- Be sure to sauté veggies first to prevent excess moisture in your frittata.
- Cool the vegetables before adding to the eggs so they don't cook the eggs prematurely.
- Use a rimmed sheet pan to prevent the egg mixture from spilling.
Sheet Pan Frittata with Veggie Variations
- Greek-style: Add kalamata olives and swap cheddar for more feta.
- Meat Lovers: Mix in cooked bacon, ham, or sausage.
- Mediterranean: Use sun-dried tomatoes, artichoke hearts, and provolone cheese.
Required Equipment for Sheet Pan Frittata with Veggies
- 13x18 inch rimmed sheet pan
- Large skillet
- Large mixing bowl
- Whisk
- Spatula
Storage Instructions: Keeping Your Sheet Pan Frittata Fresh
Store leftover frittata squares in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or enjoy cold. For longer storage, wrap tightly and freeze for up to 3 months—just thaw and warm before serving.
Serving Recommendations for Sheet Pan Frittata with Veggies
- Pair with a crisp green salad and crusty bread for a satisfying brunch.
- Enjoy alongside fruit salad for a refreshing, light breakfast.
- Serve with roasted potatoes or sweet potato hash for a hearty dinner.
Pro Tips for the Best Sheet Pan Frittata with Veggies
- Don't skip greasing or lining the pan—this prevents sticking and makes cleanup a cinch.
- Spread veggies and cheese evenly for perfect flavor in every bite.
- Let the frittata cool for a few minutes before slicing to allow it to set.
Sheet Pan Frittata with Veggies FAQ
- Can I use other vegetables?
- Absolutely! Broccoli, mushrooms, or asparagus make great additions—just keep the total volume similar to avoid overcrowding.
- How do I prevent a watery frittata?
- Sautéing veggies first and letting them cool removes excess moisture, keeping the texture light and fluffy.
- Can I make this dairy-free?
- Yes, use non-dairy milk and omit the cheese or use your favorite plant-based alternatives.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8-10 servings
Ingredients
- 10 large eggs
- ½ cup milk
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- ¾ cup crumbled feta cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
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1Preheat the oven to 400°F (200°C) and grease a rimmed sheet pan with olive oil.
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2In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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3Spread cherry tomatoes, spinach, bell pepper, and red onion evenly over the sheet pan.
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4Pour the egg mixture evenly over the vegetables, gently shaking the pan to distribute.
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5Sprinkle feta cheese over the top.
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6Bake for 22-25 minutes or until set in the center. Remove, let cool slightly, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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