Get the Recipe: Sheet Pan Asparagus Frittata
This sheet pan asparagus frittata is filled with asparagus, spinach, bell pepper, onion and goat cheese, all in a delicious egg mixture and baked up in a sheet pan. Perfect for brunch, lunch or dinner!
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 9x13-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
Note 1: The "sheet pan" can be metal, ceramic or glass and 9x13-inches in size with sides about 1-inch tall. I've used a ceramic sheet pan dish here.
Tips!
Leftover frittata can also be frozen for up to 3 months. Reheat from frozen in the microwave, set on top of a folded paper towel, or on a baking sheet in a 35oF oven until warmed.
Serving: 1serving, Calories: 137kcal, Carbohydrates: 5g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 215mg, Sodium: 362mg, Potassium: 288mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1949IU, Vitamin C: 31mg, Calcium: 94mg, Iron: 2mg
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