Photo of Sheet-Pan Veggie Frittata by WW

Sheet-Pan Veggie Frittata

1 - 3
PersonalPoints™ per serving
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 or to get plenty of leftovers. This hearty one is full of summer squash, sweet pepper, and tomatoes and seasoned with chives and melty cheddar.


Cooking spray

4 spray(s)

Uncooked zucchini

1½ cup(s), thinly sliced (from about 2 medium)

Yellow summer squash

1½ cup(s), sliced, thinly sliced (from about 2 medium)

Grape tomatoes

1 cup(s), halved

Sweet red pepper(s)

1 medium, cut into thin strips

2% reduced fat milk

½ cup(s)

Kosher salt

1 tsp

Black pepper

½ tsp

Dried thyme

½ tsp


12 large egg(s)

Reduced fat sharp cheddar cheese made with 2% milk

¾ cup(s), shredded


¼ cup(s), chopped


  1. Preheat the oven to 400°F. Coat a large (18-by-13-inch) sheet pan with cooking spray.
  2. Combine the zucchini, squash, tomatoes, and bell pepper on the prepared pan and spread into an even layer, avoiding overlap as much as possible. Bake at 400°F until the vegetables are crisp-tender, about 15 minutes.
  3. Reduce the oven temperature to 350°F. In a large bowl, whisk the milk, salt, black pepper, thyme, and eggs. Fold in the cheese and chives. Pour the eggs over the vegetables on the pan, stirring to redistribute the cheese and chives if necessary.
  4. Bake at 350°F until the eggs are set, 15 to 17 minutes. Run a thin knife or offset spatula around the edges of the frittata to loosen it from the pan. Store the frittata in the refrigerator for up to 5 days or freeze for up to 1 month.
  5. Serving size: 1/12 of frittata