Sheet-Pan Vegetable Frittata Bites

Frittata traces to the Italian kitchen, where eggs meet whatever vegetables are on hand in one simple pan. These sheet-pan bites roast zucchini, cherry tomatoes, and spinach with feta and oregano, then set into high-protein breakfast squares ready for the week.

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 195 cal
• 17g protein
• 6g carbs
• 11g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1 cup egg whites
• 1/3 cup low-fat milk
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 2 cups, roughly chopped baby spinach
• 1/2, finely diced red onion
• 1/2 cup, crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh basil

Instructions

1. 1Preheat the oven to 375°F and lightly brush a rimmed half-sheet pan with olive oil or line it with parchment.
2. 2Scatter the diced zucchini, halved cherry tomatoes, chopped spinach, and red onion evenly across the prepared pan.
3. 3Drizzle the remaining olive oil over the vegetables and toss gently with your hands so everything is lightly coated.
4. 4Roast the vegetables for 10 minutes until they begin to soften and release moisture.
5. 5Meanwhile whisk the whole eggs, egg whites, milk, oregano, garlic powder, salt, and black pepper in a large bowl until fully blended and slightly frothy.
6. 6Remove the pan from the oven, pour the egg mixture evenly over the hot vegetables, and sprinkle the crumbled feta across the top.
7. 7Return the pan to the oven and bake until the center is set and the edges are lightly golden, 18 to 22 minutes.
8. 8Let the frittata cool in the pan for 5 minutes, then cut into 12 even squares.
9. 9Garnish with fresh basil. Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently or enjoy cold.