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