Veggie add-ins (and whatever else you like to add - turkey bacon? sausage? cheese?

Repeat after me:

A fueling, tasty breakfast ready and waiting in my fridge definitely makes it easier to get out of bed in the morning! 

Okay, okay. No, you don’t have to repeat that. But, yes, I am trying to sell you on just how good it feels to wake up knowing that you already have breakfast figured out and done. It’s a beautiful thing.

I don’t know about you, but having a ready-to-eat breakfast is my favorite way to start the day. On a busy weekday morning, I don’t even want to think about any kind of meal preparation. Getting out of bed is hard enough on its own! Prepping a big batch of breakfast foods like this sheet pan frittata really helps me solve that challenge. And when breakfast feels this easy (and delicious), it somehow makes me feel a lot more prepared to plow through the rest of the day’s challenges and tasks. 

If you want to auto-pilot your breakfast, and you’re also looking for easy ways to add more veggies to your plate, this sheet pan frittata is your solution.

You can make this at the beginning of the week, and dip into it for days, in lots of different ways:

• Pair it with some fruit on the side.
• Slap it on a piece of whole-grain bread (like this Mestemacher rye I love), or tuck into a wrap.
• Use it to build a brunch-worthy meal by enjoying it with some Greek yogurt, berries, (and maybe oats, too?) on the side.
• Heck, you can even enjoy it as a snack!

To make this recipe even easier, feel free to rely on pre-chopped/shredded veggies, or your leftover cooked veggies for your add-ins. This can save you one step on the prep.

So, the basic steps look like this (see recipe text below for full instructions):

Add-in ideas:

• Mushroom, arugula, and feta: 10-12oz sliced mushrooms, several big handfuls of arugula, ¼ cup feta
• Western omelet-style: 1 large onion chopped, 1 ½ green bell peppers chopped, 1 6 oz. package Canadian bacon, chopped
• Broccoli, sliced tomato, and oregano
• Whatever veggies you have on hand that you need to use up! 
• Really, whatever combination sounds delicious to you.

I’d love to know how it goes if you add this to your meal prep this week! What did you use for your add-ins? What did you pair it with to make a meal? 

Print Recipe

Sheet Pan Frittata

Easy, sheet pan frittata that helps you hit your veggie goals, and sets you up with a delicious breakfast option for several days. No judgment if you eat it for lunch and dinner, too.

Course

Breakfast

Servings

servings

Ingredients

• 1 dozen eggs
• 16 ounces carton pure egg whites 16 ounces is a typical size you'll find for carton of egg whites.
• 2 teaspoons extra virgin olive oil for cooking veggie add-ins or oil of your choice
• 2 teaspoons butter for greasing the sheet pan; substitute with a different fat if you need to keep things dairy free. Please note that oil doesn’t seem to work as well as a more solid fat like butter in preventing the eggs from sticking.
• 1/2 - 1 teaspoon ½ - 1kosher salt choose amount depending on how salty your add-in ingredients are
• 1/4 teaspoon ground black pepper Just eyeball it!
• spices and herbs optional
• Veggie add-ins (and whatever else you like to add - turkey bacon? sausage? cheese?

Course Breakfast Servings servings Ingredients 1 dozen eggs 16 ounces carton pure egg whites 16 ounces is a typical size you'll find for carton of egg whites. 2 teaspoons extra virgin olive oil for cooking veggie add-ins or oil of your choice 2 teaspoons butter for greasing the sheet pan; substitute with a different fat if you need to keep things dairy free. Please note that oil doesn’t seem to work as well as a more solid fat like butter in preventing the eggs from sticking. 1/2 - 1 teaspoon ½ - 1kosher salt choose amount depending on how salty your add-in ingredients are 1/4 teaspoon ground black pepper Just eyeball it! spices and herbs optional Veggie add-ins (and whatever else you like to add - turkey bacon? sausage? cheese?

Instructions

1. If necessary, cook any veggies you’re adding to frittata. You can cook in a heated skillet (using the two teaspoons of oil) until softened, or gently steam, or microwave briefly. Leftover roasted veggies are also a great option for your veggie add-in.
2. Set aside cooked veggies to cool.
3. Preheat oven to 400F.
4. Grease sheet pan *thoroughly*, including every speck of every corner, and up the sides, too.
5. In a large mixing bowl, whisk eggs. Add egg whites and whisk to combine. Whisk salt and pepper into egg mixture. If you are adding any spices or herbs, whisk them into the egg mixture.
6. Pour egg mixture into pan.
7. Gently add cooked veggie (and whatever else you’ve got in there) mixture into egg mixture on sheet pan. The easiest way to do this is just to add a little bit at a time, by hand or with a spoon. Distribute the veggie mixture evenly across pan surface. (If you prefer, you can instead, add veggie mixture to the sheet pan first, and then pour egg mixture over that. Your call.)
8. If adding cheese, sprinkle across top.
9. Very, very carefully transfer pan to oven. I will be honest - you need a steady hand for this so you don’t end up spilling liquid eggs all over the place. I recommend sliding the oven rack out slightly before you place the sheet pan on it. And, once you’ve placed the sheet pan on the rack, slide the rack back in very slowly. (Trust me. Learn from my mistakes!)
10. Bake for 16-18 minutes, or until eggs are set. Let cool before slicing.