Easy Sheet Pan Frittata

• Use Up Veggies In Fridge

• One Pan Clean-Up

• Feeds A Crowd

Looking for (1) dish that can work for breakfast, lunch and even din? *Easy Sheet-pan Frittata* is the answer! I was a bit skeptical too, bc had always done the skillet but guys, this was super tasty & our crowd loved it! Bonus, only three simple steps. Can eat solo or make “Frittata Bar”w/ DIY english muffin sandwiches!

Ingredients (8 servings for week)

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4 whole eggs + 12 egg whites

1 pint cherry tomatoes, halved

1 bag frozen spinach, thawed & wrung dry

1 red onion sliced thin

1 cup cheese of choice ( I liked Trader Joe’s Unexpected Cheddar)

1/2 cup milk of choice

salt & pepper to taste

1 cup shredded or grated parm

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Directions

1.) Preheat oven to 375 degrees & lightly spray a large cookie sheet.

2.) Whisk together all ingredients except parm.

3.) Pour into dish & gently fan parm on top. Bake for 25-30 minutes until middle is set and edges are slightly golden. Cut into squares & serve!

Nic's Tip - Run a spatula around the edges of the pan and underneath to loosen when serving.

Equipment

- Large rimmed sheet pan

- Mixing bowl

- Whisk or fork

- Spatula

- Sharp knife

- oven mitts

- cooking spray