Keys to Good Food | Part 3 - Sheet Pan Vegetable Frittata

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is typically less expensive.

Preheat the oven to 350°F (175°C).

Chop the vegetables into similar sizes: red onion, yellow and orange bell peppers, zucchini into half moons, and grape tomatoes.

Drizzle about 2 tablespoons of olive oil on a sheet pan (11 by 8 inches).

Spread the chopped vegetables evenly on the sheet pan.

Bake the vegetables in the oven for about 20 minutes until they become soft.

Remove the vegetables from the oven and ensure they are spread out evenly.

In a mixing bowl, crack 6 eggs and add 1/2 cup of milk (dairy or dairy alternative).

Add 1 teaspoon of Dijon mustard to the egg mixture.

Chop about 1/3 cup of Italian flat leaf parsley and add it to the bowl.

Add 1 teaspoon of oregano to the egg mixture.

Add 1 teaspoon of fresh ground pepper to the mixture.

Whisk all the ingredients in the bowl until well combined.

Pour the egg mixture over the baked vegetables in the sheet pan.

Bake the frittata in the oven until fully set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens