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### Ingredients:
– 12 large eggs
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup spinach, chopped
– 1/2 cup mushrooms, sliced
– 1/2 cup zucchini, diced
– 1/2 cup cherry tomatoes, halved
– 1 cup shredded cheddar cheese (or cheese of your choice)
– 1/2 cup feta cheese (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 teaspoon dried oregano (optional)
– Fresh herbs for garnish (such as parsley or basil)
### Instructions:
1. **Preheat the Oven**:
Preheat your oven to **375°F (190°C)**. Line a sheet pan (about 18×13 inches) with parchment paper or lightly grease it with olive oil or cooking spray.
2. **Prepare the Vegetables**:
In a large skillet, heat **1 tablespoon of olive oil** over medium heat. Add the diced onion, bell peppers, and mushrooms. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Add the zucchini and spinach and cook for an additional 2-3 minutes, until the spinach wilts and the zucchini softens. Remove the skillet from the heat and set the vegetables aside.
3. **Prepare the Egg Mixture**:
In a large bowl, crack **12 eggs** and whisk them together with a pinch of salt and black pepper. Add in any additional herbs or spices you’d like, such as oregano, garlic powder, or paprika.
4. **Assemble the Frittata**:
Spread the sautéed vegetables evenly over the prepared sheet pan. Pour the egg mixture over the vegetables, ensuring that the eggs are evenly distributed. Scatter the shredded cheddar cheese and crumbled feta cheese (if using) over the top.
5. **Bake the Frittata**:
Place the sheet pan in the preheated oven and bake for **25-30 minutes**, or until the frittata is set and lightly golden on top. You can check for doneness by inserting a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.
6. **Serve**:
Once the frittata is done, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs like parsley or basil, and serve warm.
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## Variations and Tips
The beauty of the **Vegetable Sheet Pan Frittata** lies in its flexibility. Here are a few variations and tips to help you customize the dish:
– **Add Meat**: For a heartier version, you can add cooked sausage, bacon, or ham to the frittata. Simply sauté the meat with the vegetables before adding the eggs.
– **Use Different Vegetables**: Feel free to experiment with different vegetables based on what’s in season or what you have in your fridge. Roasted sweet potatoes, broccoli, or asparagus would make excellent additions.
– **Make It Dairy-Free**: To make the frittata dairy-free, skip the cheese or use a plant-based cheese alternative. You can also add avocado slices for a creamy texture.
– **Meal Prep**: This frittata is perfect for meal prep. You can make it in advance and store it in the fridge for up to 4 days. It can be eaten cold or reheated in the microwave or oven.
– **Add Heat**: If you like a little spice, add diced jalapeños, red pepper flakes, or hot sauce to the egg mixture.
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## Conclusion
The **Vegetable Sheet Pan Frittata** is a versatile, healthy, and delicious dish that’s perfect for breakfast, brunch, or even dinner. With its combination of protein-packed eggs, nutrient-dense vegetables, and rich cheese, it’s a complete meal that will keep you satisfied all day long. Whether you’re feeding a crowd or preparing meals for the week, this frittata is an easy, flavorful, and customizable option that everyone will love.
So, next time you’re looking for a meal that is both nutritious and delicious, try making a **Vegetable Sheet Pan Frittata**—it might just become your new go-to breakfast!
