Sheet Pan Frittata is an easy baked egg recipe made with eggs, milk, cheese, and colorful vegetables spread across a sheet pan. Instead of cooking one small frittata in a skillet, this version bakes in the oven and makes enough servings for a family breakfast, brunch, or meal prep.
It has a soft, fluffy texture with plenty of flavor from the vegetables and cheese. You can serve it warm right away, slice it into squares for the week, or tuck it into breakfast sandwiches when you need something quick.
Why You Will Love This Recipe
Great for meal prep: Bake once and enjoy breakfast for several days.
Easy to serve: Slice it into squares instead of cutting wedges from a skillet.
Family-friendly: It is simple, filling, and easy to customize.
Good for using leftovers: Add cooked vegetables, herbs, or meat you already have.
Equipment Needed
Rimmed sheet pan, about 13×18 inches
Parchment paper
Large mixing bowl
Whisk
Measuring cups and spoons
Cutting board
Sharp knife
Spatula
Oven mitts
Ingredients List
For the Frittata
12 large eggs
1/2 cup whole milk
1/2 cup shredded cheddar cheese
1/2 cup crumbled feta or shredded mozzarella
1 cup chopped baby spinach
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1/4 cup sliced green onions
1/2 cup cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1 tablespoon olive oil, for the pan
Timing & Servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8
How to Make Sheet Pan Frittata Step by Step
Step 1: Preheat the oven
Preheat your oven to 375°F. Line a rimmed sheet pan with parchment paper and brush it lightly with olive oil.
Step 2: Prepare the vegetables
Chop the spinach, dice the bell pepper and zucchini, slice the green onions, and halve the cherry tomatoes. Try to keep the pieces small so they cook evenly.
Step 3: Whisk the eggs
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and Italian seasoning until smooth.
Step 4: Add cheese and vegetables
Stir in the cheddar cheese, feta or mozzarella, spinach, bell pepper, zucchini, green onions, and tomatoes.
Step 5: Pour into the sheet pan
Carefully pour the egg mixture into the prepared sheet pan. Use a spatula to spread the vegetables evenly.
Step 6: Bake the frittata
Bake for 16 to 20 minutes, or until the eggs are set in the center and the edges are lightly golden.
Step 7: Let it rest
Remove the pan from the oven and let the frittata rest for 5 minutes. This makes it easier to slice.
Step 8: Slice and serve
Cut into squares and serve warm. Add extra herbs, hot sauce, or avocado if you like.
Tips for the Best Sheet Pan Frittata
Use a rimmed sheet pan so the egg mixture does not spill.
Line the pan with parchment paper for easier cleanup and slicing.
Chop vegetables small so they soften during the short baking time.
Do not overbake the frittata. Pull it from the oven once the center is set.
Avoid watery vegetables unless they are cooked or squeezed dry first.
Let it rest before cutting so the slices hold together better.
Use whole milk for a softer texture, or half-and-half for a richer result.
Variations to Try
Meat lover’s: Add cooked bacon, ham, turkey sausage, or chicken sausage.
Mediterranean style: Use spinach, feta, tomatoes, olives, and oregano.
Southwest style: Add black beans, bell peppers, cheddar, and a little chili powder.
Mushroom and Swiss: Use sautéed mushrooms, Swiss cheese, and green onions.
Low-carb breakfast: Serve it with avocado and skip bread or potatoes.
Extra veggie: Add broccoli, asparagus, kale, or roasted sweet potatoes.
Serving Suggestions
Sheet Pan Frittata works well for breakfast, brunch, lunch, or a light dinner. Serve it with toast, English muffins, bagels, breakfast potatoes, fresh fruit, or yogurt.
For a fuller meal, add bacon, sausage, roasted potatoes, or a simple green salad. You can also place a square of frittata inside a biscuit, croissant, or English muffin for an easy breakfast sandwich.
Make-Ahead, Storage, and Reheating
This recipe is very good for make-ahead meals. Bake the frittata, let it cool, then slice it into squares.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual pieces for 30 to 45 seconds, or warm them in a 300°F oven for 8 to 10 minutes.
You can freeze the slices for up to 2 months. Wrap each piece tightly, place in a freezer-safe bag, and thaw overnight in the refrigerator before reheating.
Nutritional Facts
Calories: 185
Fat: 12g
Carbs: 5g
Protein: 14g
Sugar: 3g
Sodium: 430mg
Sheet Pan Frittata
Equipment
- Rimmed sheet pan, about 13×18 inches
- Parchment paper
- Large mixing bowl
- Whisk
- Measuring Cups and Spoons
- Cutting board
- Sharp knife
- Spatula
- Oven mitts
Ingredients
For the Frittata
- 12 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled feta or shredded mozzarella
- 1 cup chopped baby spinach
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/4 cup sliced green onions
- 1/2 cup cherry tomatoes halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon olive oil for the pan
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F. Line a rimmed sheet pan with parchment paper and brush it lightly with olive oil.
Step 2: Prepare the vegetables
- Chop the spinach, dice the bell pepper and zucchini, slice the green onions, and halve the cherry tomatoes. Try to keep the pieces small so they cook evenly.
Step 3: Whisk the eggs
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and Italian seasoning until smooth.
Step 4: Add cheese and vegetables
- Stir in the cheddar cheese, feta or mozzarella, spinach, bell pepper, zucchini, green onions, and tomatoes.
Step 5: Pour into the sheet pan
- Carefully pour the egg mixture into the prepared sheet pan. Use a spatula to spread the vegetables evenly.
Step 6: Bake the frittata
- Bake for 16 to 20 minutes, or until the eggs are set in the center and the edges are lightly golden.
Step 7: Let it rest
- Remove the pan from the oven and let the frittata rest for 5 minutes. This makes it easier to slice.
Step 8: Slice and serve
- Cut into squares and serve warm. Add extra herbs, hot sauce, or avocado if you like.
FAQs
Can I make this frittata without cheese?
Yes. You can leave out the cheese, but the texture will be a little less rich.
Can I use egg whites instead of whole eggs?
Yes. Use about 3 cups of liquid egg whites. The frittata will be lighter and less creamy.
Why is my frittata watery?
Watery vegetables can release moisture while baking. Pat vegetables dry, and cook mushrooms, frozen spinach, or zucchini first if needed.
Can I make this in a smaller pan?
Yes, but the frittata will be thicker and may need a few extra minutes in the oven.
Conclusion
Sheet Pan Frittata is a simple, practical recipe for busy mornings, brunch, or weekly meal prep. It is easy to slice, easy to customize, and a helpful way to make a protein-packed breakfast for several people at once.