Sheet pan frittata
Sixteen eggs, roasted broccoli and peppers and a blanket of cheddar baked flat on one pan, cut into squares that keep 4 days in the fridge.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.78 a serving
- 360 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 red bell pepper, diced
- 2 cups broccoli, small florets
- 4 green onions, sliced
- 16 large eggs
- ⅔ cup milk
- 1½ cups shredded cheddar
From your pantry
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Each serving has about 360 calories, 26 g protein, 7 g carbs and 25 g fat, and costs about $1.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Line a with and brush it and the sides of the pan with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dolly’s tip: Press the parchment into the corners. It’s what lets the frittata lift out in one piece.the bell pepper, cut the broccoli into small florets and the green onions.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Scatter the pepper and broccoli over the pan and 10 minutes to .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 10 min
Meanwhile, the eggs, milk, salt, pepper and garlic powder in a large bowl until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Slide the pan halfway out of the oven, pour the eggs evenly over the vegetables and scatter the cheese and green onions on top.
Dolly’s tip: Pouring with the pan still on the rack saves you from carrying a sloshing tray.15 to 18 minutes, until the middle is set and doesn’t jiggle when you nudge the pan.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 17 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Cool 5 minutes, then cut into 12 squares, 2 per serving. Leftovers keep 4 days in the fridge; reheat for 30 seconds in the microwave.
Timer: 5 min
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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