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Sheet Pan Spinach Tomato Frittata that feeds a crowd. Perfect for any day, any time. Healthy, easy and quick to make. Bursting with summer flavors!
I love making frittatas any time of the week. They make such an easy breakfast, to-go lunch and snack! You can eat it on its own, with a side of salad, on a toast or tuck it into a sandwich. Possibilities are endless! I love making this spinach tomato frittata in a 9×13 pan for a few reasons.
WHY YOU NEED TO TRY SHEET PAN FRITTATA
It cooks quicker and even
Great for a meal prep
It feeds a crowd – perfect for a family brunch!
HOW TO MAKE FRITTATA ON A SHEET PAN
First, preheat oven to 400F and grease a baking sheet with oil. Place the sheet in the oven while preheating.
In a medium pan, preheat 1 tsp avocado oil. Add onion and saute until softened, about 5 mintues, stirring frequently.
Add in spinach and continue cooking until wilted. Transfer the mixture into a bowl. Add remaining teaspoon of oil to the pan along with cherry tomatoes. Cover and cook until the tomatoes start to pop.
In a large bowl, whisk eggs, onion-spinach mixture, cherry tomatoes, chopped basil and salt. Pull out the baking sheet from the oven, pour egg mixture onto the pan and spread over torn mozzarella cheese.
Bake for 15-18 minutes until the frittata is puffed around the edges and set in the middle.
My favorite part of this recipe is that you can use pretty much any vegetables that you like. Prepare them in advance, spread evenly onto the sheet pan and pour the eggs over. Top off with desired cheese. Once baked, garnish with fresh herbs or microgreens,
I went with cherry tomatoes, spinach, basil and fresh mozzarella combo. It makes the best summer frittata recipe ever!
In need of more healthy and easy savory recipes? Check out some of my favorites!
If you make this tomato spinach frittata, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
PrintSheet Pan Frittata with Vegetables
- Total Time: 35 minutes
- Yield: 8
Description
Sheet Pan Frittata with Vegetables that feeds a crowd. Perfect for any day, any time. Healthy, easy and quick to make. Bursting with summer flavors!
Ingredients
2 tsp avocado oil, divided
1/3 cup onion, chopped
3 cups spinach
1 1/2 cups cherry tomatoes
8 large eggs, pasture-raised
1/3 cup basil, chopped
3/4 tsp sea salt
1/2 cup fresh mozzarella cheese, torn
Instructions
Preheat oven to 400F and grease a baking sheet with oil. Place the sheet in the oven while preheating.
In a medium pan, preheat 1 tsp avocado oil. Add onion and saute until softened, about 5 minutes, stirring frequently.
Add in spinach and continue cooking until wilted. Transfer the mixture into a bowl. Add remaining teaspoon of oil to the pan along with cherry tomatoes. Cover and cook until the tomatoes start to pop.
In a large bowl, whisk eggs, onion-spinach mixture, cherry tomatoes, chopped basil and salt. Pull out the baking sheet from the oven, pour egg mixture onto the pan and spread over torn mozzarella cheese.
Bake for 15-18 minutes until the frittata is puffed around the edges and set in the middle.
- Prep Time: 5 minutes
- Cook Time: 30 minutes