'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!
- 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
- fresh or dried herbs or spices such as paprika I used a bunch of fresh basil
- pesto teaspoonfuls (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 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.
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.
Calories: 144kcalCarbohydrates: 8gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 174mgSodium: 145mgPotassium: 366mgFiber: 2gSugar: 2gVitamin A: 1815IUVitamin C: 59.3mgCalcium: 126mgIron: 1.5mg