Fluffy sheet-pan frittata with spring vegetables, herbs, and feta—perfect for festive brunch slicing.
# What You Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup bell pepper (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)
# How To Make It:
01 - Preheat the oven to 400°F. Line an 18x13-inch rimmed sheet pan with parchment paper or lightly grease with olive oil.
02 - In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and smoked paprika until 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 skillet over medium heat. Add asparagus, diced bell pepper, and red onion and sauté 3–4 minutes until just tender; add spinach and cook 1 minute until wilted. Remove from heat.
05 - Spread the sautéed vegetables in an even layer 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, ensuring it reaches the edges and covers fillings uniformly.
07 - Gently shake the pan to level the mixture. Transfer to the oven and bake 22–25 minutes until puffed, golden at the edges, and set in the center.
08 - Remove from the oven and let rest 5 minutes to set. Slice into eight portions and serve warm or at room temperature.
