This quick and easy Sheet Pan Frittata is the perfect breakfast solution for a large crowd or for meal prep! It's made with crispy hash browns, onion, pepper, spinach and feta but can be completely customized with any ingredients you have on hand.
Whenever we have family visiting, we almost always make frittata. It's easy to throw together with just about any vegetables you have on hand, it cooks quickly and it's always a crowd-pleaser!
A standard size frittata only serves about 8, so this sheet pan version is an excellent solution for occasions when you have lots of company (the holidays!). It serves 12 and it comes together quickly. You can even prep the vegetables up to a few days in advance.
We like to serve it with a few other brunch recipes, like Carrot Cake Scones, Homemade Waffles, or for something special, Cinnamon Sugar Popovers.
Step-by-step Instructions
PREP: Preheat oven to 375˚F.
STEP 1: Heat 2 tablespoon oil or butter in a skillet over medium heat. Once hot, add in hash browns and cook for ~10 minutes, until crispy.
STEP 2: In a separate skillet, heat remaining 1 tablespoon oil and add onion. Season with a pinch of salt and cook for 1 minute, then add in bell pepper. Continue cooking for 2-3 minutes, until softened, then add in spinach and continue cooking just until wilted. Remove from heat.
STEP 3: Whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, oregano and parsley in a large bowl.
STEP 4: Spread out the cooked vegetables (including the hash browns) and ⅓ of the feta on the bottom of the sheet pan. Pour egg mixture over the top and stir gently. Sprinkle remaining feta on top and red pepper flakes if using.
STEP 5: Bake for 20 minutes, or until the eggs are set. Let cool slightly before slicing and serving.
Expert Tips and FAQs
- Line the bottom of the pan with parchment paper for easy removal and clean up. If your baking sheet is nonstick, you can skip this step!
- Cook hash browns in a nonstick skillet for easier clean up and less sticking. It takes a bit longer to get them crispy, but there's nothing worse than all of the crispy bits sticking to the bottom of your pan!
- Prep ahead of time: To save extra time, you can cook the vegetables up to 2-3 days before assembling and baking this sheet pan frittata. When you're ready to bake, just whisk up the egg mixture, pour it into the pan and bake!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer storage: Slice the cooked frittata into squares and wrap each square individually. You can freeze for up to 3 months. Reheat in a 275˚F oven for about 20 minutes.
Related Recipes
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📖 Recipe
Sheet Pan Frittata
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This quick and easy Sheet Pan Frittata is the perfect breakfast solution for a large crowd or for meal prep! It's made with crispy hash browns, onion, pepper, spinach and feta but can be completely customized with any ingredients you have on hand.
Ingredients
- 3 tbsp oil or butter, divided
- 16 oz frozen hash browns
- 1 red onion, sliced thinly
- 1 large bell pepper, sliced into strips
- 5 oz (1 small box) spinach
- 18 large eggs
- 1 cup milk
- 2-2 ½ teaspoon coarse kosher salt (less if using table salt)
- ¾ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 7 oz feta cheese, crumbled
- Optional: ½-1 teaspoon red pepper flakes for topping
Instructions
- Preheat oven to 375˚F. Optional: line a large baking sheet with parchment paper. (If using nonstick, this is not necessary.)
- Heat 2 tablespoon oil or butter in a skillet over medium heat. Once hot, add in hash browns and cook for ~10 minutes, until crispy.
- In a separate skillet, heat remaining 1 tablespoon oil and add onion. Season with a pinch of salt and cook for 1 minute, then add in bell pepper. Continue cooking for 2-3 minutes, until softened, then add in spinach and continue cooking just until wilted. Remove from heat.
- Whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, oregano and parsley in a large bowl.
- Spread out the cooked vegetables (including the hash browns) and ⅓ of the feta on the bottom of the sheet pan. Pour egg mixture over the top and stir gently. Sprinkle remaining feta on top and red pepper flakes if using.
- Bake for 20 minutes, or until the eggs are set. Let cool slightly before slicing and serving.
Notes
Prep ahead of time: To save extra time, you can cook the vegetables up to 2-3 days before assembling and baking this sheet pan frittata. When you're ready to bake, just whisk up the egg mixture, pour it into the pan and bake!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer storage: Slice the cooked frittata into squares and wrap each square individually. You can freeze for up to 3 months. Reheat in a 275˚F oven for about 20 minutes.
Make it dairy free: Use nondairy milk. We typically use oat milk and it works well!
Hash browns: We used unflavored frozen hash browns. Check to make sure your hash browns don't have a bunch of added salt/seasonings - if they do, just cut back on the amount of salt in the egg mixture.
Vegetables: We sauté red onion, bell pepper and spinach, but the options are really endless. Try it with broccoli, kale, squash, zucchini, tomatoes, etc.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 3.2 g
- Sodium: 492.6 mg
- Fat: 15.1 g
- Carbohydrates: 11.7 g
- Fiber: 1.4 g
- Protein: 13.9 g
Alana says
Made this for Christmas morning breakfast and it was amazing! So flavorful and much better than just a regular stovetop scramble.
SG Barbato says
What’s size sheet pan is this? And does it translate to typical sterno trays? I’m
Planning to bring it for a teachers’ breakfast. Thanks!