How to Make Mini Egg & Veggie Sheet Pan Frittatas
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Preheat oven to 350°F (175°C). Brush a 9x13-inch baking pan with olive oil.
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In a bowl, whisk eggs, milk, salt, and pepper. Stir in cheese, spinach, and bell pepper.
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Pour egg mixture into prepared pan and spread evenly.
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Bake for 18-20 minutes, until set in the center.
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Cool slightly, then cut into squares or rectangles to serve.
Pro Tips for Perfect Mini Egg & Veggie Sheet Pan Frittatas
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Mini Egg & Veggie Sheet Pan Frittatas?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Mini Egg & Veggie Sheet Pan Frittatas?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.