Sheet pan frittata is so versatile! Enjoy it as a delicious addition to a special brunch or for a light dinner with a salad. I love to slice and refrigerate it and enjoy it between two slices of toast for lunch. This asparagus frittata combines asparagus with onion, bell pepper, spinach and goat cheese.
Sheet pan asparagus frittata: at a glance
What is it? Sheet pan frittata is just like regular frittata, except it is bigger and thinner. It’s great for a brunch dish as it’s easy to serve. This sheet pan frittata has asparagus, spinach, bell pepper, onion and goat cheese.
Why you’ll love it! Sheet pan frittata is not only a perfect egg option for the brunch table, but it is also fabulous for an easy lunch or a light dinner. Bake and enjoy it for dinner, and then enjoy leftovers for lunch later in the week. Leftovers can also be frozen!
How do you make it? Cut up the asparagus and add the small pieces to the egg mixture. Pour into a 9×13-inch sheet pan. Scatter the asparagus tips, onion, bell pepper, spinach and goat cheese over the top. Bake and enjoy!
Ingredients and substitutions
A few notes about the key ingredients …
Asparagus – Medium-thick asparagus spears will work out best for this frittata. Be sure to trim off and discard the woody ends.
Goat cheese – I love the tanginess of goat cheese in the frittata, but if you’re not a fan, you can easily substitute crumbled feta cheese or any cheese you have or enjoy.
How to make sheet pan asparagus frittata
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by adding the egg base ingredients (eggs, milk, mustard and seasoning) to a large measuring cup.
Step 2: Whisk together well with a fork. Set aside.
Step 3: Trim off and discard the woody ends of the asparagus, then trim off the asparagus tips from the stalk.
Step 4: Set the asparagus tips aside and then cut the asparagus stalks into thin, diagonal slices.
Step 5: Add the sliced asparagus and chopped spinach to the egg mixture, then pour the egg mixture into the pan.
Step 6: Arrange the asparagus spears, sliced bell pepper, goat cheese and red onion on top of the frittata, then bake.
Recipe tips!
- You will need a 9×13-inch sheet pan with raised sides for the frittata. Generally, this may be a metal baking sheet, but it can also be ceramic (as I used here) or a glass 9×13-inch pan.
- There are no hard and fast rules with frittatas. Obviously, this is an asparagus frittata, so that would be the start, but you can add less or more or other ingredients and cheese flavours, as you like!
Storing and freezing
Store leftovers in the refrigerator for 3-4 days. Reward in the microwave or on a baking sheet in a 350F oven until warmed through.
You can freeze the baked frittata slices. Rewarm from frozen in the refrigerator or on a baking sheet in a 350F oven until warmed. Frozen pieces will hold a lot of water, so when using the microwave, place several sheets of paper towel under the slice to absorb excess moisture.
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Get the Recipe: Sheet Pan Asparagus Frittata
Ingredients
Egg Mixture:
- 9 large eggs
- 3/4 cup milk, 2 or 3% recommended
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Toppings:
- 12 oz asparagus, trimmed of woody ends
- 1 1/2 cups baby spinach, chopped
- 1 large red bell pepper, cored and seeded, then thinly sliced
- 1/2 small red onion, halved and thinly sliced
- 3 – 4 oz goat cheese, crumbled
Instructions
- Preheat the oven to 375°F. (non-convection/not fan-assisted). Spray a 9×13-inch rimmed sheet pan (*see Note 1 below) with cooking spray or brush lightly with oil. Set aside.
- Slice the bell pepper and onion, then chop the spinach. Set aside.
- In a large bowl or measuring cup, whisk together the eggs, milk, Dijon mustard, salt and pepper. Set aside.
- Prepare the asparagus by cutting the spears off, about 3-4 inches from the top. Set the spears aside. Slice asparagus stalks on the bias 1/4 inch thick. (See step-by-step photos showing how to slice if it's not clear.)
- Add the sliced asparagus to the egg mixture, then stir in the chopped spinach, as well. Pour the egg-and-vegetable mixture onto the prepared baking sheet, using a fork to re-distribute the vegetables evenly, if necessary.
- Scatter the top of the frittata with the asparagus spears, sliced bell pepper, sliced red onion and crumbled goat cheese. Sprinkle the top with some freshly ground pepper.
- Bake the frittata, rotating the pan halfway through cooking, until eggs are puffed and the middle no longer jiggles, about 20 to 22 minutes. Let rest for 5 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave, placed on top of a folded paper towel or on a baking sheet in a 350F oven until warmed.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
