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.
Poor Mr. Scrummy is having a hard time these days when he cooks.
With our 7-month-old Benjamin around, gone are the days of piling on the salt, pepper and spices liberally, which he generally likes to do.
‘Ooh, that will be great for Benjamin, but don’t add any salt’ I remind him day after day.
He obliges, of course, but not without a bit of a groan and eye roll.
So this ‘Everything’ sheet pan frittata happens to be a perfect family friendly recipe. If you have a baby like we do you can leave out the salt. Cut off some little fingers of the finished frittata and watch them happily munch away.
You’ll also know 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 ‘Everything’ sheet pan frittata!
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.
You can also throw in cooked leftovers. Anyone got cooked veggies, rice or pasta to use up? Make a frittata, and throw them all in!
So this is a very customizable recipe, but I do have a couple of tips to make it the best it can be. First of all, use tasty cheese – something like feta or a strong cheddar. Another thing I like to do is dollop teaspoonfuls of pesto over the top just before baking. Tomato pesto is perfect but regular pesto works, too.
Finally, 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.
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’.
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.
You can still make this if you don’t have a young child, of course. In this case, throw in as much seasoning as you like!
- ¼ cup flour
- ½ cup milk (preferably full cream)
- 12 eggs
- 300 grams / 10.5 ounces mushrooms, sliced
- a large knob of butter, for cooking
- 1 medium red onion, chopped finely
- 1 medium carrot, grated
- 1 red bell pepper / capsicum, finely chopped
- 1 small head of broccoli, finely chopped
- 1 cup grated or cubed cheese (preferably tasty/strong*)
- salt and pepper, to taste
- fresh or dried herbs or spices such as paprika (I used a bunch of fresh basil)
- teaspoonfuls of pesto (I used tomato pesto)
- 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 ⅓ 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.
**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.