Recipe: Sheet Pan Veggie Frittata

Name: Recipe: Sheet Pan Veggie Frittata
Ingredients: Cooking spray or oil; 1 pound broccoli (about 1 medium head); 1 pint cherry tomatoes, halved; 12 large eggs; 1 cup whole milk; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup shredded sharp cheddar cheese; For serving: sheet pan home fries, ciabatta rolls, or tortillas

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www.thekitchn.com

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Servings: 12

Author : Meghan Splawn

breakfast cheese children

Ingredients

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Cooking spray or oil1 pound broccoli (about 1 medium head)1 pint cherry tomatoes, halved12 large eggs1 cup whole milk1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 cup shredded sharp cheddar cheeseFor serving: sheet pan home fries, ciabatta rolls, or tortillas

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Instructions

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Step 1

Arrange a rack in the middle of the oven and heat to 375°F. Generously coat a rimmed baking sheet with cooking spray or oil.

Step 2

Cut the broccoli florets from the stalks. Peel the stalks with a vegetable peeler, then chop the stalks and florets into bite-size pieces. Arrange the broccoli and tomatoes on the baking sheet in a single layer.

Step 3

Roast until the broccoli is tender, 12 to 15 minutes. Meanwhile, whisk the eggs, milk, salt, and pepper together in a large bowl or spouted measuring cup.

Step 4

Carefully pour the eggs onto the baking sheet over the vegetables. Sprinkle with the cheese. Bake until the frittata is puffed around the edges, golden in spots, and a knife inserted in the center comes out clean, 25 to 30 minutes. Cool completely before slicing.