Fluffy sheet-pan frittata with asparagus, cherry tomatoes, peppers, spinach and feta, baked and sliced for easy brunch.
# Ingredient List:
→ 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 peppers, 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 finely 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 table salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon smoked paprika (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Line an 18x13-inch rimmed sheet pan with parchment paper or lightly coat with olive oil to prevent sticking.
02 - In a large mixing bowl, whisk the eggs with the milk, salt, black pepper and smoked paprika until the mixture is smooth and slightly frothy.
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 the asparagus, diced bell peppers and red onion and sauté for 3–4 minutes until just tender. Add the spinach and cook for 1 minute until wilted; remove from heat.
05 - Evenly spread the sautéed vegetables across the prepared sheet pan and scatter the halved cherry tomatoes over the top.
06 - Pour the egg and cheese mixture evenly over the vegetables, tilting and gently shaking the pan to ensure an even layer and incorporate any loose pieces.
07 - Transfer the pan to the preheated oven and bake for 22–25 minutes, or until the eggs are puffed, golden at the edges and set in the center when gently jostled.
08 - Allow the frittata to rest for 5 minutes to finish setting, then slice into eight even squares and serve warm or at room temperature.
