Fluffy sheet-pan frittata with asparagus, cherry tomatoes, peppers and feta—baked for easy slicing and brunch.
# Components:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup bell peppers (red and/or yellow), 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)
# Method Steps:
01 - Preheat oven to 400°F (200°C). Line a rimmed sheet pan (approx. 18x13 inches) with parchment paper or lightly grease with olive oil.
02 - In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until smooth and slightly frothy.
03 - Stir in the feta, Parmesan, chives, and parsley.
04 - Heat olive oil in a large skillet over medium heat. Add asparagus, bell peppers, and red onion. Sauté for 3–4 minutes until just tender. Add spinach and cook for 1 minute until wilted.
05 - Spread the sautéed vegetables and cherry tomatoes evenly over the prepared sheet pan.
06 - Pour the egg mixture evenly over the vegetables, ensuring everything is well distributed.
07 - Gently shake the sheet pan to level the mixture.
08 - Bake for 22–25 minutes, or until the eggs are puffed, golden, and set in the center.
09 - Let cool for 5 minutes, then slice into squares and serve warm or at room temperature.
