‘Everything’ sheet pan frittata (vegetable frittata)

Last Updated on 27 Jan 20

Vegetable frittata is one of my favourite meals. It’s tasty, healthy, kid (and baby) friendly, and really easy to make. Empty all the leftovers and odds and ends from your fridge into it, and this sheet pan frittata also happens to be very economical. 

The perfect healthy, family friendly meal

This ‘Everything’ sheet pan frittata happens to be a perfect family friendly recipe.

If you have a young child you can leave out the salt. Cut off some little fingers of the finished frittata and watch them happily munch away.

It’s packed full of goodness. This is why I’ve called it ‘Everything’ frittata. Need to clear out your fridge of all those odds and ends of vegetables? Time to make an sheet pan vegetable frittata!

But what if I don’t like red bell peppers and carrots?

You by no means have to stick to the veggies I’ve suggested.

Zucchini, spinach, peas, green beans, salad onions, asparagus and cauliflower would all work, as long as you chop them finely so that you don’t need to pre-cook them.

Can I use cooked leftovers in my vegetable frittata?

You sure can. Anyone got cooked veggies, rice or pasta to use up? Make a frittata, and throw them all in!

The amounts I’ve suggested are only a rough guide. Your frittata will still be delicious if you throw in a little more or less, although I like mine to be packed full of yummy ‘bits’.

Tips for making the perfect baked frittata

So this is a very customizable recipe, but I do have a couple of tips to make it the best it can be.

• Use strong or tasty cheese – something like feta or a strong cheddar.
• Dollop teaspoonfuls of pesto over the top just before baking. Tomato pesto is perfect but regular pesto works, too.
• When your frittata comes out of the oven, leave it for ten to fifteen minutes at least before serving. This way you can cut nice neat squares or rectangles. The frittata will be nice and moist, but it won’t collapse all over your plate.

Can I freeze or reheat this frittata?

This makes a fantastic pot luck dish, or lunches for the whole week. The frittata is delicious warm or cold. It also freezes and reheats well.

Throw in as much seasoning as you like!

If you don’t have a suitable sheet pan or cake pan for this frittata, this would work well (affiliate link):

If you like this frittata, you’ll also love…

Mini vegetable muffin frittatas (perfect for grab and go breakfasts or snacks)

Mini quiche lorraine (perfect for your next party)

The very best crustless quiche (with a ‘magic’ crust!)

Easy feta and red pepper quiche

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‘Everything’ sheet pan frittata

Use up all your fridge odds and ends in this big sheet pan frittata. Perfect for take along events or lunches all week!

Course Main meal

Cuisine Italian

Keyword eggs, frittata, omelette

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 people

Calories 144kcal

Author Helen

Ingredients (UK/Australia? Click button below for grams & ml)

• 0.25 cup plain flour
• 0.25 cup milk preferably full cream
• 12 eggs
• 10.5 ounces mushrooms sliced
• knob of butter for cooking
• 1 red onion medium, chopped finely
• 1 carrot grated
• 1 red bell pepper (capsicum), finely chopped
• 1 broccoli head, finely chopped
• 1 cup grated cheese preferably tasty/strong*
• salt and pepper to taste

optional

• fresh or dried herbs or spices such as paprika I used a bunch of fresh basil
• pesto teaspoonfuls (I used tomato pesto)

US Customary – Metric

Instructions

• Preheat the oven to 355F / 180C and line a deep 9 x 12 inch (or similar) sheet pan or baking pan with baking paper**.
• In a large bowl, blend a little of the milk into the flour so that there are no lumps, then whisk in the eggs, then the rest of the milk.
• Melt the butter in a frying pan, then pan fry the mushrooms until most of the water has evaporated. Remove from the heat to cool a bit.
• Meanwhile, add all of the other ingredients (apart from the optional ingredients) to the egg and milk mixture, reserving about 1/3 of the cheese. Add the slightly cooled mushrooms.
• Mix well, then tip into the pan and smooth over. Sprinkle over the reserved cheese, then dollop the pesto evenly over the top (if using).
• Bake for 25 to 30 minutes or until the frittata is cooked but still slightly wobbly. Remove from the oven and let cool for 15 minutes before cutting into 9-12 squares or rectangles.

Notes

I used a mixture of strong cheddar and feta.

As I’m in Australia, I used a Lamington pan, but any fairly deep (about 4cm) sheet pan or baking pan will work.

The vegetables stated in the recipe are just a suggestion. The beauty of this frittata is that you can throw in whatever you happen to have in the fridge. Don’t like mushrooms? Leave them out and replace with something else like frozen peas or asparagus.

The ½ cup milk could be replaced by any dairy, really e.g. cream, half-and-half, yogurt, cream cheese, even cottage cheese.

This frittata keeps really well in the fridge for about 4 days. It also freezes well.

Nutrition

Calories: 144kcal | Carbohydrates: 8g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 145mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1815IU | Vitamin C: 59.3mg | Calcium: 126mg | Iron: 1.5mg

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