Fluffy sheet pan frittata with asparagus, tomatoes, peppers, feta, and herbs—baked and sliced for brunch.
# Components:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup red and/or yellow bell pepper, diced
04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup red onion, thinly sliced
→ Eggs & Dairy
06 - 12 large eggs
07 - 1/2 cup whole milk
08 - 1 cup crumbled feta cheese (or goat cheese)
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons olive oil
→ Herbs & Seasonings
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon smoked paprika (optional)
# Directions:
01 - Preheat oven to 400°F. Line a rimmed 18x13-inch sheet pan with parchment paper or lightly coat with olive oil.
02 - In a large mixing bowl, whisk together the eggs and whole milk until smooth and slightly frothy; season with salt, black pepper and smoked paprika.
03 - Fold the crumbled feta, grated Parmesan, chopped chives and parsley into the egg mixture until evenly distributed.
04 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add asparagus, diced bell pepper and sliced red onion; sauté 3–4 minutes until just tender. Add spinach and cook 1 minute until wilted.
05 - Spread the sautéed vegetables and the halved cherry tomatoes in an even layer across the prepared sheet pan.
06 - Pour the egg, cheese and herb mixture evenly over the vegetables, ensuring an even distribution across the pan.
07 - Gently lift and shake the sheet pan or tap it on the counter to settle and level the mixture for even baking.
08 - Bake in the preheated oven for 22–25 minutes, or until the eggs are puffed, golden at the edges and set in the center.
09 - Allow to cool 5 minutes on a wire rack, then slice into squares and serve warm or at room temperature.
