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overhead view of sheet pan frittata.

Sheet Pan Frittata

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  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian


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.


Units Scale
  • 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 1/2 tsp coarse kosher salt (less if using table salt)
  • 3/4 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 7 oz feta cheese, crumbled
  • Optional: 1/2-1 tsp red pepper flakes for topping


  1. Preheat oven to 375˚F. Optional: line a large baking sheet with parchment paper. (If using nonstick, this is not necessary.)
  2. Heat 2 tbsp oil or butter in a skillet over medium heat. Once hot, add in hash browns and cook for ~10 minutes, until crispy.
  3. In a separate skillet, heat remaining 1 tbsp 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.
  4. Whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, oregano and parsley in a large bowl.
  5. Spread out the cooked vegetables (including the hash browns) and 1/3 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.
  6. Bake for 20 minutes, or until the eggs are set. Let cool slightly before slicing and serving.


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


  • 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