Mediterranean Vegetable Pan
25 min • 280 cal
Mediterranean • Vegetarian
Sheet Pan Spring Vegetable Frittata for Easter Brunch
30 minEasy6 servings
🧮Serving Size Calculator
6
servings
210
calories
14g
protein
8g
carbs
15g
fat
Ingredients
- 8 large eggs
- 1/4 cup heavy cream or milk
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas, thawed
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled
- 2 green onions, sliced
- 2 tbsp olive oil
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- Fresh dill for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Whisk eggs with cream, nutmeg, salt and pepper in a large bowl.
- 3
Heat olive oil in an oven-safe skillet over medium heat. Sauté spinach and asparagus for 3 minutes until spinach wilts.
- 4
Transfer vegetables to a large rimmed sheet pan (lined with parchment).
- 5
Scatter peas, cherry tomatoes and green onions over the vegetables.
- 6
Pour egg mixture evenly over everything. Top with crumbled feta.
- 7
Bake for 18-22 minutes until eggs are set and top is golden.
- 8
Let rest 5 minutes, garnish with fresh dill and slice into squares.
Pro Tips
💡
Use a rimmed sheet pan so the eggs don't spill over.
💡
This recipe is easily doubled for a crowd — use two pans.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Sheet Pan Spring Vegetable Frittata for Easter Brunch?
Follow the step-by-step instructions above. This recipe takes about 30 min and is rated easy difficulty.
Is Sheet Pan Spring Vegetable Frittata for Easter Brunch suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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