Photo of Sheet-Pan Veggie Frittata by WW

Sheet-Pan Veggie Frittata

Points® value
Total Time
40 min
10 min
30 min
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.


Cooking spray

5 spray(s)


1½ cup(s), thinly sliced

Yellow summer squash

1½ cup(s), sliced, thinly sliced

Grape tomatoes

1 cup(s), halved

Bell pepper

1 item(s), medium, red variety, medium, cut into thin strips

2% reduced fat milk

½ cup(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Dried thyme

½ tsp(s)


12 large

Reduced fat sharp cheddar cheese made with 2% milk

¾ cup(s), shredded, shredded


¼ cup(s), fresh, chopped


  1. 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.
  2. 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.
  3. 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.