Mediterranean Sheet Pan Frittata

March 8, 2023
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Created by Heather Lieber, RDN, CD
30 minutes
Serves 6
INGREDIENTS:
  • 1/2 red onion
  • 1 cup cherry tomatoes
  • 1 small zucchini
  • 2 Tbsp extra-virgin olive oil
  • Pinch of black pepper
  • 12 large eggs
  • 1/2 cup reduced-fat milk
  • 1/4 tsp ground oregano
  • 1/4 tsp salt
  • 1/4 cup crumbled feta cheese
DIRECTIONS:

Preheat oven to 425°. Slice red onion into thin strips, cherry tomatoes in half, and zucchini into thin half moons. Place all vegetables on a 13″ x 18″ baking sheet. Drizzle with 2 tablespoons olive oil and lightly sprinkle with 1/8 teaspoon salt and a pinch of black pepper. Roast in oven for 15 minutes.

While roasting, whisk together 12 eggs, 1/2 cup reduced-fat milk, 1/4 teaspoon oregano, and 1/4 teaspoon salt. After 15 minutes, remove baking sheet and stir roasted vegetables with spatula. Pour egg mixture over vegetables, then sprinkle 1/4 cup crumbled feta evenly across the baking sheet. Roast for an additional 10 minutes, or until the egg is just set in the center.

Portion into 6 servings. Serve immediately, or refrigerate and reheat for quick breakfasts.