Sheet-Pan Veggie Frittata Squares

Frittata, Italy’s classic open-faced egg bake, turns meal-prep friendly on one sheet pan. Roasted peppers, tomatoes, and spinach meet mozzarella and eggs for sliceable high-protein breakfast squares.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 265 cal
• 20g protein
• 7g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1/2 cup whole milk
• 1 cup shredded mozzarella
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 1 medium, diced bell pepper
• 1/2 small, diced red onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat the oven to 375°F and lightly grease a rimmed half-sheet pan with olive oil.
2. 2Scatter the diced bell pepper, red onion, and halved cherry tomatoes evenly across the pan.
3. 3Roast the vegetables alone for 8 minutes until they begin to soften and release a little juice.
4. 4Meanwhile, crack the eggs into a large bowl, add the milk, garlic powder, oregano, salt, and black pepper, and whisk until fully blended and slightly frothy.
5. 5Remove the pan from the oven and scatter the baby spinach over the hot vegetables so it wilts slightly.
6. 6Pour the egg mixture evenly over the vegetables, tilting the pan gently to fill every corner.
7. 7Sprinkle mozzarella and Parmesan evenly across the surface.
8. 8Return the pan to the oven and bake 18 to 22 minutes until the center is fully set, the edges are golden, and a knife inserted comes out clean.
9. 9Cool the frittata in the pan for 5 minutes so it firms for clean cutting.
10. 10Slice into six equal squares and serve warm, or cool completely, wrap individually, and refrigerate for grab-and-go breakfasts all week.