Sheet Pan Frittata

Why We Love This Recipe

• Quick and easy: It only takes a little over 30 minutes to throw this sheet pan frittata together.
• Serves a big crowd: This sheet pan frittata makes 12 servings, so it's a great option when you're hosting for the holidays.
• Perfect for meal prep: We make a batch, cut it into squares and refrigerate for a quick and easy breakfast all week! I find the slices are a little easier to store and reheat.
• Customizable: You can easily change up the flavor with different vegetables, cheese, herbs, meats, etc.

Ingredient Notes

• Eggs: We used large eggs.
• Milk: We used whole milk, but really any variety will work. To keep this dairy free, we suggest using oat milk or a similar alternative. You can also use heavy cream if preferred.
• 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.
• Cheese: We used crumbled feta, but again, feel free to use any cheese you'd like. We also love it with cheddar.
• Optional: Feel free to add in cooked bacon, turkey bacon, sausage or a vegetarian alternative!

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.

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