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Easy Crispy Sheet-Pan Frittata Recipe for a Perfect Wholesome Breakfast

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A quick and easy sheet-pan frittata with crispy edges and a fluffy center, perfect for a wholesome breakfast or brunch. Versatile and crowd-pleasing, made with simple ingredients like eggs, cheese, and roasted veggies.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/4 cup (60 ml) milk, whole or 2%
  • 1 cup (100 g) shredded cheese (sharp cheddar and mozzarella blend)
  • 1 cup (150 g) diced bell peppers (red or yellow)
  • 1 medium onion, finely chopped
  • 1 cup (30 g) baby spinach
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Optional: 1/2 cup (75 g) cooked bacon or sausage, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the veggies: Dice bell peppers and finely chop onion. Toss with olive oil, salt, pepper, oregano, and thyme. Spread evenly on a sheet pan.
  3. Roast veggies for about 12 minutes until slightly caramelized and soft, stirring halfway through.
  4. While veggies roast, whisk eggs and milk in a large bowl until just combined. Season lightly with salt and pepper.
  5. Stir in shredded cheese and baby spinach. Fold in cooked bacon or sausage if using.
  6. Remove sheet pan from oven and spread roasted veggies evenly across the pan.
  7. Pour egg mixture over the roasted veggies.
  8. Bake for 15-18 minutes until eggs are set and edges are golden and crispy. The center should be firm but slightly jiggly.
  9. Optional: For extra crispiness, broil for 1-2 minutes, watching closely to avoid burning.
  10. Remove from oven and let rest for 5 minutes before slicing.

Notes

Roast veggies first to reduce moisture and ensure crispy edges. Avoid overbeating eggs to maintain fluffy texture. Let frittata rest before slicing for cleaner cuts. Use a rimmed sheet pan for best results. Optional broiling adds extra crispiness. Can prep veggies and eggs the night before.

Nutrition

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