Description
A versatile and easy-to-make egg frittata baked on a sheet pan, perfect for breakfast or brunch.
Ingredients
Scale
- 16 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a rimmed half-sheet pan with non-stick spray and parchment paper.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until light and fluffy (about 2 minutes).
- Pour the whisked eggs evenly onto the prepared sheet pan.
- Sprinkle the spinach, onion, red bell pepper, and Swiss cheese evenly over the eggs.
- Bake for 15 to 18 minutes or until the eggs are set and the top is golden.
- Allow to cool slightly, slice into squares, and serve.
Notes
Ensure ingredients are at room temperature for best results. This frittata can be customized with different vegetables or cheeses.
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
Keywords: breakfast, frittata, egg recipe, meal prep, brunch
