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Recipe by:

Elena SMITH

Delicious Sheet Pan Frittata for Holiday Gatherings

A simple and delicious sheet pan frittata perfect for serving a crowd during holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Egg Mixture
  • 12 large eggs
  • 1 cup whole milk
  • Salt and pepper, to taste
Group: Vegetables
  • 2 cups chopped vegetables (bell peppers, spinach, red onions)
Group: Cheese
  • 1 cup shredded cheese (sharp cheddar or goat cheese)
Group: Other
  • 1 Tbsp. olive oil (extra virgin)
  • Fresh herbs for garnish (parsley or chives)

Equipment

  • Oven Preheat to 375°F (190°C)
  • Rimmed baking sheet Lined with parchment paper
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Drizzle olive oil on top to prevent sticking.
  2. In a large mixing bowl, whisk together 12 eggs and 1 cup of whole milk. Season with salt and pepper.
  3. Chop the vegetables and fold them into the egg mixture until well-coated.
  4. Pour the mixture into the prepared baking sheet, then sprinkle with 1 cup of shredded cheese. Bake for 25-30 minutes or until golden.
  5. Check for doneness; it should be golden and slightly jiggly in the center. Let cool for a few minutes before slicing.

Notes

Watch out for overcooking; keep an eye on it as ovens can vary.