Sheet-Pan Veggie Frittata
Using a sheet pan is an easy way to bake up a tender and delicious frittata for a crowd. This one is full of summer squash, sweet pepper, and tomatoes, helping you start your day on the right foot with a serving of veggies. Store in the fridge for up to 5 days or freeze for up to 1 month.
1½ cup(s), thinly sliced
Yellow summer squash
1½ cup(s), sliced, thinly sliced
1 cup(s), halved
1 item(s), medium, red variety, medium, cut into thin strips
2% reduced fat milk
12 large egg(s)
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded, shredded
¼ cup(s), fresh, chopped
- Preheat oven to 400°F. Coat a large (18 x 13–inch) sheet pan with cooking spray. Combine zucchini, yellow squash, tomatoes, and bell pepper on pan and spread into an even layer, avoiding overlap as much as possible. Bake at 400°F until crisp-tender, 15 minutes.
- Reduce oven temperature to 350°F. In a large bowl, whisk milk, salt, pepper, thyme, and eggs. Fold in cheese and chives. Pour egg mixture evenly over vegetables in pan, redistributing cheese and chives, if necessary. Bake at 350°F until set, 15 to 17 minutes. Run a thin knife or offset spatula around edges of frittata to loosen. Cut frittata into 12 pieces.
- Per serving: 1 piece
SERVING SIZE (1 piece) 109 Cal, 7 g Total Fat, 3 g Sat Fat, 281 mg Sod, 3 g Total Carb, 2 g Sugar, 0 g Added Sugar, 1 g Fib, 9 g Prot.