Sheet Pan Frittata
Servings 12
Ingredients
- 3 tbsp oil or butter divided
- 16 oz frozen hash browns
- 1 red onion thinly sliced
- 1 large bell pepper sliced into strips
- 5 oz spinach 1 small box
- 18 large eggs
- 1 cup milk
- 2-2 ½ teaspoon coarse kosher salt adjust if using table salt
- ¾ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 7 oz feta cheese crumbled
- Optional: ½-1 teaspoon red pepper flakes for topping
Instructions
- Preheat your oven to 375˚F. Consider lining a large baking sheet with parchment paper if it’s not nonstick.
- Heat 2 tablespoons of oil or butter in a skillet over medium heat. Once hot, add hash browns and cook for about 10 minutes until crispy.
- In a separate skillet, heat the remaining 1 tablespoon of oil, add onion, and cook for 1 minute. Then, add bell pepper, cook for 2-3 minutes until softened, and toss in spinach until wilted. Remove from heat.
- Whisk eggs, milk, salt, pepper, garlic powder, onion powder, oregano, and parsley in a large bowl.
- Spread the cooked vegetables (including hash browns) and ⅓ of the feta on the sheet pan. Pour the egg mixture over and stir gently. Sprinkle the remaining feta on top and add red pepper flakes if desired.
- Bake for 20 minutes or until the eggs set. Let it cool a bit before slicing and serving.
Notes
- **Prep ahead of time:** Cook the veggies 2-3 days before assembling the frittata. When ready to bake, whisk up the eggs, pour into the pan, and bake!
- **Storage:** Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- **Freezer storage:** Slice into squares, wrap individually, and freeze for up to 3 months. Reheat at 275˚F for about 20 minutes.
- **Make it dairy-free:** Use nondairy milk, like oat milk.
- **Hash browns:** Opt for unflavored frozen hash browns without added salt or seasonings.
- **Vegetables:** Get creative! Try it with broccoli, kale, squash, zucchini, tomatoes, or any veggies you love.