‘Everything’ sheet pan frittata (vegetable frittata)
on Aug 30, 2017, Updated Jan 27, 2020
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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.
Table of Contents
- The perfect healthy, family friendly meal
- But what if I don’t like red bell peppers and carrots?
- Can I use cooked leftovers in my vegetable frittata?
- Tips for making the perfect baked frittata
- Can I freeze or reheat this frittata?
- If you like this frittata, you’ll also love…
- ‘Everything’ sheet pan frittata Recipe
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
Ingredients
- 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)
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.
This is my kind of meal! Looks fantastic! Can’t wait to make it 🙂
Thanks, Mira 🙂
I’d eat this any time of day!! And great to have a stash in the freezer as I’m very impatient at breakfast time 🙂
Oooh, me too Liz. I’m impatient over anything to do with food!
This is the perfect kind of meal day or night, with salt or no salt! 🙂 I love all the veggies in here Helen!
Thank you Marcie! I’m always thinking of my little one these days!
This is my kind of frittata, loaded with veggies and cheese. So good for breakfast, lunch or dinner.
Totally agreed!