Quick & Easy Sheet Pan Frittata

5 from 3 votes

This Quick and Easy Sheet Pan Frittata is a flexible, build your own breakfast that works with any mix of vegetables, proteins, and cheeses. Great for using leftovers or feeding a crowd.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American, Italian

Servings: servings

Calories: 240kcal

Author: Cynthia Christensen

Equipment

Ingredients

6 slices bacon diced
½ onion sliced
10 cremini mushrooms sliced
1 cup baby spinach
¼ cup sun dried tomatoes drained and sliced
¼ cup ricotta cheese
6 large eggs
½ cup heavy cream or half and half
3 ounces gruyere cheese shredded
1 teaspoon kosher salt
½ teaspoon black pepper
Pinch of sugar

Instructions

Preheat oven to 375°F. Grease or line a small sheet pan with parchment paper.
Cook bacon until almost crisp. Reserve a small amount for topping and place the rest in the sheet pan.
Saute onions with salt, pepper, and sugar. Reserve some for topping and add the rest to the pan.
Saute mushrooms until browned. Reserve some for topping and add the rest to the pan.
Saute spinach until wilted. Reserve some for topping and add the rest to the pan.
Spread fillings evenly and sprinkle most of the shredded cheese over top.
Whisk eggs, heavy cream, salt, and pepper. Pour gently over the fillings.
Add dollops of ricotta and top with remaining cheese, saved toppings, and sun dried tomatoes.
Bake 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
Cool for 15 minutes before slicing and serving.

Video

Notes

Replace filling ingredients with any mixture of leftover vegetables or meat that you desire. Scraps of cheese can be used in any combination that you like.
For larger groups, double the recipe and bake in a full size sheet pan.
Store leftovers up to 4 days. Reheat in a low oven or microwave.

Nutrition