Description
Discover the joy of a Sheet Pan Spinach & Tomato Frittata, a delightful dish perfect for brunch or a cozy dinner. This vibrant frittata combines fluffy eggs with fresh spinach, juicy cherry tomatoes, and melted cheese, creating a burst of flavor in every bite. Easy to prepare and customizable with your favorite veggies, it’s an impressive meal that showcases seasonal produce while being accessible for all cooking skill levels.
Ingredients
Scale
- 8 large eggs
- 3 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 medium onion, finely chopped
- 1 cup shredded cheese (feta or mozzarella)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a sheet pan with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté the chopped onion until golden brown (about 5 minutes). Add spinach and cook until wilted.
- In a large bowl, whisk together the eggs, salt, and pepper. Stir in half of the cheese, sautéed vegetables, and halved cherry tomatoes.
- Pour the egg mixture into the prepared sheet pan and top with remaining cheese.
- Bake for 20-25 minutes or until set and slightly golden on top.
- Let cool slightly before slicing into squares. Serve warm or at room temperature.
Notes
- Always use fresh vegetables for maximum flavor.
- Ensure your eggs are well-beaten to create a fluffy texture.
- Don’t rush baking; let it cook until fully set for best results.
- Store any leftovers in an airtight container in the fridge for up to three days.
- To reheat, pop slices in the microwave for about a minute or warm them in a skillet over low heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 320mg