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 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
Instructions
- Preheat oven to 375˚F. Optional: line a large baking sheet with parchment paper. (If using nonstick, this is not necessary.)
- 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.
- 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.
- 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 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.
- 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
