A Sunday stroll through the farmers market inspired this Sheet Pan Frittata with Spring Greens…I found all sorts of early spring veggies, but finally settled on dandelion greens, baby asparagus, snap peas, chives, and pea sprouts. Along with the radishes and creamy goat cheese, my frittata is pretty much spring on a sheet pan.
This is such a useful recipe ~ and concept ~ to know about, I can’t believe it took me so long to try it. I love making frittatas, they’re one of my go-to easy dinners, but I usually make them in a skillet and I never thought to do one this way. I’m hooked.
Why make eggs on a sheet pan?
Turns out a sheet pan is the perfect way to cook eggs. You can cook multiple eggs evenly, and all at one time on a sheet pan, hands free! I found the texture to be just as good, or better, than any frittata I’ve made in my skillet.
- You can cook up to 1 1/2 dozen eggs on a sheet pan.
- It’s a great way to feed the family or a crowd for brunch, for instance. Cut them up in neat little squares and everyone can help themselves.
- Sheet pan eggs are a great way to meal prep ~ cook them once and make breakfast for a week. You can slice and stack the slices of frittata between sheets of waxed paper and keep them in a container in the fridge for breakfasts, breakfast sandwiches, lunch, snacks, or even a light evening meal.
How to make sheet pan eggs
- Use a sturdy, nonstick half sheet pan, see below for my recommendations.
- Preheat your lightly greased pan in a 400F oven.
- You can cook whole eggs, or whisk them together for a frittata like I’ve done.
- For whole eggs carefully crack 12 eggs onto your lightly greased and pre-heated pan. They should be more or less evenly spaced out. Cook at 400F for about 6 minutes, depending on how you like your eggs cooked.
- For a frittata whisk 12 eggs together with some cream, Parmesan or other grated cheese, salt, and pepper. Pour into your preheated pan. Add-ins can go on top, or you can pre roast them in the oven first, then pour the egg mixture over top.
I’ve done Sheet Pan Salmon, and Sheet Pan Chicken, Sheet Pan Brats and Sheet Pan Roasted Vegetables. But this marks my first sheet pan breakfast and it’s a genius idea. I’m definitely going to be sharing more of them with you guys this year.
What? Don’t think you like dandelion greens?
I have to admit since I’ve never cooked with dandelion greens before I was a little hesitant. But guess what? Their flavor is mild and interchangeable with other greens like baby spinach, kale, collard greens or chard. Trim any large stems and slice up the rest for a healthy boost in your eggs.
- Like so many greens, dandelion greens are packed with fiber, vitamins, and antioxidants. Try them!
- Research has shown what people have known for generations…dandelion greens are a super food.
- Dandelion greens are helpful for gut health, and new research indicates they may help boost the immune system and help fight colon cancer. *source
Spring is a great time to look for unusual greens in the market because you’re likely to find tender baby versions that will soften your introduction to these super healthy veggies.
I sliced my snap peas in half lengthwise, on the diagonal to show off the peas inside. If you’d like to use garden peas, that’s fine too, just shell them and throw them in! (Frozen would work too, don’t thaw.)
TIP: I don’t cook the greens or veggies beforehand, they’re all young and small enough that they don’t need it. That makes this frittata super quick to throw together, and helps maintain a nice texture in the finished product.
You can see I could have used more eggs in my sheet pan without fear of it overflowing. Be sure to use a half sheet sized pan, with sides, see below.
tvfgi recommends: a sturdy half sheet pan
You can’t make a sheet pan frittata without a sheet pan. My USA sheet pans are extra thick so my eggs cook evenly. They never warp ~ that would be a disaster with a sheet pan frittata! They’re also naturally nonstick, so the eggs just slide off.
I’m kind of obsessed with sheet pan eggs now, and I’ve got plans for several other variations, so better get yourself a pan so you can join in. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA 🙂
This frittata is healthy on so many levels…
Eggs are now considered healthy foods, and an essential part of a healthy diet. It’s generally agreed that we can eat up to an egg a day without any problems. The nice thing about the sheet pan method is that the eggs themselves are spread thin, so a one egg serving feels substantial.
- If you’re concerned about cholesterol, you can reduce the amount of yolks in your frittata.
- On a keto or low carb diet? Omit the snap peas, as they are higher in carbs than the other veggies.
- Concerned about fat or calories? Use milk, buttermilk (yes, buttermilk is low fat!) or even water instead of the cream.
Sheet Pan Frittata with Spring Greens
- one dozen large eggs
- 1-2 tsp olive oil
- 2 Tbsp grated Parmesan cheese
- 3 Tbsp chopped chives
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1 cup chopped dandelion greens
- 1/2 cup heavy cream, or half and half
- 4-5 ounces baby asparagus, trimmed
- 3 ounces about a cup snap peas, sliced in half lengthwise on the diagonal
- a handful of baby radishes, halved
- 3-4 ounces creamy goat cheese, crumbled
- a handful of pea sprouts or other micro greens.
- Preheat the oven to 400F Put your sheet pan in the oven to heat up while you prep your ingredients.
- Whisk your eggs together in a large bowl or stand mixer fitted with the balloon whisk. No need to whisk vigorously, just beat them so all the eggs are well broken up and combined. Blend in the Parmesan cheese, chives, salt, pepper, dandelion greens, and cream.
- Take out the hot pan from the oven and add the olive oil to lightly grease. Scatter the asparagus and peas across the surface. Carefully pour the egg mixture over the top, and gently ease it into all four corners. Arrange the baby radishes across the surface, and then add the goat cheese.
- Put the pan in the middle shelf of the oven, close the door, and turn it down to 375F. Bake for about 25 minutes, or until puffed, golden around the edges, and set in the middle. It will just be beginning to pull away from the edges of the pan. Don't over cook these eggs, it's better to take them out sooner than later. If your oven runs hot, pay special attention.
- Serve the frittata garnished with the pea sprouts. Note: the sprouts will wilt with the heat of the eggs, so you can add them to each slice individually as you serve the frittata, or serve them on the side so people can add them themselves.
Make this sheet pan frittata your own ~
- The possibilities are endless. Try broccoli, onions, fennel, zucchini, etc. Almost any veggie will work, but for denser ones like potatoes or carrots you’ll need to roast them first to soften, then add the eggs.
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Questions and Reviews
How many servings is this-looks yummy!
The sheet pan will yield 12 squares.
If I want to use less egg yolks what would the ratio be?
Strange question… can this be served at room temp? I have an office brunch that I think this would be perfect for but I won’t have access to an oven.
Frittatas are often served at room temperature, so absolutely.
Nice one! The first time I had dandelion greens, I was so surprised at how delicious they are! Now, I snatch them up whenever I see them. But take it from me – don’t bother trying the ones growing in your back yard unless you can get to them before they’ve flowered! Your frittata looks like a work of art!