Sheet Pan Veggie Frittata Recipe

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 400°F (204°C) for roasting vegetables.

Roast the vegetables on a sheet pan for about 20 minutes until browned and softened.

Reduce the oven temperature to 350°F (177°C) after removing the roasted vegetables.

In a bowl, beat 12 eggs and add about 1 teaspoon of salt and black pepper to taste.

Chop fresh herbs (like chives) to add to the egg mixture or as a garnish later.

Pour the beaten eggs over the roasted vegetables in the sheet pan, ensuring even distribution.

If using, add about 1/4 cup of feta cheese to the egg mixture before pouring it over the vegetables.

Level the egg mixture with a spatula to ensure it spreads evenly over the vegetables.

Bake the frittata in the oven at 350°F (177°C) for about 15 minutes, checking for doneness.

Remove from the oven when the eggs are set but may still seem a little soft, as they will continue to cook slightly after being removed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens