Fluffy sheet-pan frittata with asparagus, cherry tomatoes, peppers and herbs—baked and sliced for easy brunch service.
# What You'll Need:
→ 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, coarsely 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)
# How to Make It:
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, vigorously whisk the eggs with the whole milk, salt, black pepper and smoked paprika until the mixture is smooth and slightly aerated.
03 - Fold the crumbled feta, grated Parmesan, chives and parsley into the egg mixture until evenly distributed.
04 - Heat the olive oil in a large skillet over medium heat. Add asparagus, diced bell pepper and red onion and sauté 3–4 minutes until just tender; stir in spinach and cook 1 minute until wilted. Remove from heat.
05 - Spread the sautéed vegetables and halved cherry tomatoes in an even layer across the prepared sheet pan.
06 - Pour the egg and cheese mixture evenly over the vegetables, tilting the pan as needed to ensure full coverage and an even depth.
07 - Gently shake and tap the sheet pan on the counter to release any air pockets and level the mixture.
08 - Bake in the preheated oven 22–25 minutes, or until the eggs are puffed, golden at the edges and fully set in the center when tested with a knife.
09 - Allow to rest 5 minutes, then slice into 8 squares and serve warm or at room temperature.
