| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup small broccoli florets (from about 1/2 head)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
- 1 red bell pepper, cut into 1-inch chunks (about 1 cup)
- 1/2 red onion, cut into 3/4-inch dice (about 1 cup)
- 1 dozen large eggs
- 1/4 cup heavy cream
- 1 cup shredded Cheddar
- Chopped fresh chives, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F.
- Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes.
- Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 262 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 304 mg |
| Sodium | 344 mg |
Reviews
Turns out great every time! Instead of separating veggies I just sweated them out in a skillet and add them to the egg mixture (great idea when it’s hot and you don’t want to put your oven on). I subbed unsweetened almond milk for the cream to keep it healthier.
My whole family (3 generations from teens to a near-centurian) enjoyed this recipe. It was tasty and everyone loved how they could tailor their “squares” to their taste or needs. Gramma had everything but the broccoli, one teen had everything but the carrots, I’m intolerant of red onion and the other teen ate it all. We also had a pancetta section and oyster mushrooms. I feel my family was more agreeable eating vegetables when presented in this fun way for sure.
The reason for the groupings is that some people are picky eaters! My idea: before cooking with the eggs, each person could make a grouping of the veggies they want. Then when done, divide so everyone gets their personalized section!
Rating is for this recipe prepared as directed, mixing the veggies rather than leaving them separated on the sheet pan. While this recipe is great as-is, it is easily made a bit fancier for company: Line the baking sheet with parchment paper (or a silpat mat), then proceed with this recipe, chopping veggies a bit smaller, and saving cheese until later. Remove from the oven when the eggs are just set, immediately sprinkle grated cheese(s) of your choice over all. Using parchment as a guide, roll up starting on the longest side, peeling away the parchment as you roll. Slice into 1″ – 1 ½” spirals. Serve with salsa, ketchup, your favorite condiments or sauces (hollandaise, anyone?). I roasted a second sheet pan of seasoned, cubed potatoes at the same time to serve on the side, along with a side of fresh fruit. Sheet pan brunch for 8 ☺️
I am just cooking for two so I cut the recipe in half. I didn’t have exactly the ingredients called for so I used what I had, onions, carrots, green pepper, zucchini, with a handful of spinach added at the end of the roasting period. This recipe is great for using up ingredients in your refrigerator. We really enjoyed!! Will make again, especially when I have a houseful!
I would mix all the vegetables on the baking sheet instead of having then in different quadrants. I don’t see why they have to be divided. Or is there a reason for it? I’d like to have some of each veggie on my plate
I made this with ham, cheese, red peppers and onions. Fantastic way to make a large pan of frittata and also customize for different tastes. We used the leftovers for several days; perfect between toast or an english muffin for an easy grab and go meal.
This is amazing! We used asparagus and turkey crumbles! Can’t wait to make it again with mushrooms! Perfect for company! Yay!