Sheet Pan Frittata Recipe

If you’re looking for an easy, crowd-pleasing brunch or a simple weeknight dinner, this Sheet Pan Frittata Recipe is exactly what you need. I absolutely love how this turns out every single time – it’s fluffy, filled with vibrant veggies, and so much easier to pull off than a traditional stovetop frittata. Plus, it makes feeding a family or crowd a breeze since you bake it all at once on a sheet pan. Keep reading because I’m sharing all my best tips so your frittata comes out perfect and everyone goes crazy for it!

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Ingredients You’ll Need

Each ingredient in this Sheet Pan Frittata Recipe works together to create that perfect balance of fluffy eggs, vibrant greens, and melty cheese. I recommend using fresh veggies and a good quality cheese to really make the flavors pop. Here’s what you’ll want to have on hand:

• Eggs: Large eggs are best for that rich, fluffy texture.
• Milk: Adds moisture and lightness to the eggs without weighing them down.
• Kale: I love using chopped kale because it holds up well in the oven and adds a nice earthy flavor.
• Asparagus and Green Bell Peppers: These veggies add crunch and a fresh pop of color—feel free to swap in whatever you have growing in your garden.
• Cheese: Sharp cheddar or tangy goat cheese both work beautifully, depending on your preference.
• Kosher Salt and Black Pepper: Simple seasoning to bring all those flavors together perfectly.

Variations

I love how versatile the Sheet Pan Frittata Recipe is — you can really tailor it to your tastes or what’s in season. Over time, I discovered a few ways to make it my own, and you might like them too!

• Veggie Swap: One summer, I tried it with roasted cherry tomatoes and zucchini instead of kale and asparagus, and my family went nuts for that fresh, summery twist.
• Dairy-Free Version: If you’re avoiding dairy, try swapping cheese for nutritional yeast or a sprinkle of your favorite dairy-free cheese alternative—it still adds that umami kick.
• Herbs & Spices: Adding fresh herbs like parsley, basil, or chives just before serving elevates the flavor and makes it feel a little more special.
• Protein Boost: Feel free to add cooked sausage or crispy bacon if you want to turn this into a heartier meal.

How to Make Sheet Pan Frittata Recipe

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 375°F (190°C). I always lightly grease my baking sheet even if it has a nonstick surface – this helps with cleanup and gives the frittata a nice bottom crust. Use cooking spray, olive oil, or butter. If you’ve got a great quality nonstick pan like Caraway, you might get away with less, but I still like to be safe.

Step 2: Chop Your Veggies

Wash and dice your kale, asparagus, and green peppers. I find it easiest to chop the greens into bite-sized pieces and slice the asparagus and peppers thinly so they cook evenly and blend seamlessly into the eggs. This step sets the stage, so don’t rush it!

Step 3: Whisk Eggs, Milk, and Seasoning

Crack all 12 eggs into a large bowl. Add 1 cup of milk plus about ½ teaspoon each of kosher salt and freshly ground black pepper. Whisk together until the mixture is nice and frothy — this helps aerate the eggs for that fluffy texture we’re after.

Step 4: Combine and Pour

Stir your chopped veggies into the egg mixture, making sure everything is evenly distributed. Then pour the whole mixture onto the greased sheet pan, spreading it out to an even layer. Take your time smoothing it so the veggies don’t clump together.

Step 5: Add Cheese and Bake

Sprinkle your grated cheese evenly across the top – this will melt and add a beautiful golden finish. Slide the sheet pan into the oven and bake for about 20 minutes. Keep an eye on it around the 15-minute mark; you want it to puff up a bit and for the center to be set but still tender. The edges will start getting that lovely golden brown color, which is your cue that it’s done.

Step 6: Cool and Slice

Once out of the oven, let it cool completely before cutting. I learned this trick the hard way: slicing too soon can cause the frittata to fall apart. Once cooled, cut into squares or triangles – perfect for serving or making sandwiches!

How to Serve Sheet Pan Frittata Recipe

Garnishes

I like to keep it simple yet fresh when garnishing — a handful of chopped fresh parsley or basil gives a lovely herbal brightness. Sometimes I sprinkle a little flaky sea salt on top right before serving. A drizzle of good olive oil or even some hot sauce can add a nice kick depending on your mood!

Side Dishes

My go-to sides are lightly toasted sourdough bread or an arugula salad dressed with lemon juice and olive oil. For a brunch spread, sliced avocado or fresh fruit are fantastic companions to balance the richness of the eggs.

Creative Ways to Present

When I’ve served this at weekend brunches, cutting the frittata into bite-sized squares and skewering with a toothpick makes for easy finger food. For a cozy dinner, I like placing wedges on individual plates with a sprinkle of fresh herbs and a dollop of sour cream or crème fraîche on the side.

Make Ahead and Storage

Storing Leftovers

I store leftover frittata pieces in an airtight container in the fridge, and they keep well up to 3 days. When I open the fridge, I’m always happy to find those ready-to-eat squares waiting for me — such an easy lunch or snack.

Freezing

If you want to freeze leftovers, wrap each piece tightly in plastic wrap and place in a freezer-safe bag. I’ve found they freeze well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I find the oven is best—wrap the frittata piece in foil and heat at 350°F for 10-15 minutes to keep it from drying out. The microwave works in a pinch but watch the time closely so it doesn’t become rubbery.

FAQs

Final Thoughts

This Sheet Pan Frittata Recipe has become my go-to whenever I want a nutritious, delicious, and hands-off meal that makes life easier without sacrificing flavor. I love how adaptable it is and how it brings everyone together around the table—whether it’s a lazy weekend breakfast or a quick dinner on a busy night. I truly hope you give it a try and enjoy it as much as my family and I do. Trust me, once you nail this, you’ll find yourself reaching for eggs more often!

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