Sheet Pan Egg Frittata with Spinach & Vegetables
A delightful and nourishing frittata made with fresh spinach, bell peppers, and eggs, baked to golden perfection. Perfect for family meals or casual gatherings.
Ingredients
Main Ingredients
- 8 large Eggs
- 2 cups fresh spinach, chopped Can substitute with kale.
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
Seasoning and Toppings
- 1 cup shredded cheese (e.g., cheddar or mozzarella) Use your favorite cheese.
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon Olive Oil For greasing the pan and sautéing.
Instructions
Preparation
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9x13 inch baking sheet with olive oil.
- Sauté the Vegetables: In a pan over medium heat, add a splash of olive oil and sauté the diced onion until it becomes translucent. Add the diced bell peppers and spinach, stirring until the spinach is wilted, about 3-4 minutes.
- Whisk the Eggs: In a large bowl, crack the eggs and whisk them until well combined. Add in the salt, pepper, and half of the cheese.
Cooking
- Combine and Bake: Fold the sautéed vegetables into the egg mixture. Pour the mixture into the prepared baking sheet, spreading it evenly. Sprinkle the remaining cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes or until the frittata is puffed and golden.
- Serve and Enjoy: Allow the frittata to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
Store leftovers in the refrigerator for up to 4 days, covered tightly. Freezes beautifully for up to 2 months. Reheat slices in the oven at 350°F or in the microwave.