Fluffy sheet-pan frittata with asparagus, cherry tomatoes, peppers, spinach and feta, baked and sliced for easy brunch.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup red and/or yellow bell peppers, 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
→ Oils
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 a rimmed 18x13-inch sheet pan with parchment paper or lightly grease it with olive oil so the mixture releases easily after baking.
02 - In a large mixing bowl, whisk together 12 large eggs, 1/2 cup whole milk, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika until the mixture is smooth and slightly frothy.
03 - Fold 1 cup crumbled feta, 1/4 cup grated Parmesan, 2 tablespoons chopped chives and 2 tablespoons chopped parsley into the egg mixture until evenly distributed.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the asparagus, diced bell peppers and sliced red onion and sauté for 3–4 minutes until just tender.
05 - Add the chopped baby spinach to the skillet and cook for about 1 minute, stirring, until wilted. Remove the skillet from the heat.
06 - Spread the sautéed vegetables and the halved cherry tomatoes in an even layer across the prepared sheet pan to create a uniform bed for the eggs.
07 - Pour the egg and cheese mixture evenly over the vegetables, moving the pan gently to ensure the liquid settles and the ingredients are well distributed.
08 - Bake in the preheated oven for 22–25 minutes, until the eggs are puffed, golden at the edges and fully set in the center when gently shaken.
09 - Allow the frittata to rest for 5 minutes on a wire rack, then slice into squares and serve warm or at room temperature.
