Green sheetpan frittata with veggies

Name: Green sheetpan frittata with veggies
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 4
Cuisine: european
Ingredients: 7 oz broccolini; 5 oz cherry tomatoes; 1 bundle scallion; 1.75 oz dill; 1.75 oz parsley; 10 eggs; 0.4 cup heavy cream; 3.5 oz Parmesan cheese (grated); 3 tsp olive oil; salt; pepper

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Paul Breuer

Social Media Manager at Kitchen Stories

"This sheet-pan frittata is a real game-changer! It's fuss-free but still looks and tastes impressive. Perfect for your next spring brunch or a relaxed dinner with the family. A little tip from me: Let the oven cool down well before you add the egg mixture. This way, the frittata is guaranteed to be juicy and not dry. And for the vegetables? You can really go wild! Bell peppers, zucchini, spinach, or mushrooms go just as well as the broccolini. It tastes great with a fresh salad or some crusty bread. If you like it even heartier, try crumbling some feta or goat cheese over it."

Difficulty

Easy 👌

Preparation

10 min

Baking

35 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

broccolini

75 g

½ bundle

25 g

25 g

50 ml

50 g

Parmesan cheese (grated)

1½ tsp

olive oil

salt

pepper

Utensils

oven, baking sheet (deep), parchment paper, cutting board, knife, immersion blender

Nutrition per serving

Cal435

Fat31 g

Protein29 g

Carb8 g

Step 1/3
- 75 g cherry tomatoes
- ½ bundle scallion
- 100 g broccolini
- 1½ tsp olive oil
- salt
- oven
- baking sheet (deep)
- parchment paper
- cutting board
- knife
Preheat oven to 200°C/392°F (top/bottom heat). Line a deep baking sheet with parchment paper, making sure the edges are well covered. Halve cherry tomatoes, trim scallions and remove woody ends of broccolini. Spread prepared vegetables on baking sheet, drizzle with olive oil, and lightly salt. Pre-bake the vegetables in oven for approx. 15 min.
Step 2/3
- 25 g dill
- 25 g parsley
- 50 ml heavy cream
- 50 g Parmesan cheese (grated)
- pepper
- immersion blender
While vegetables are roasting, prepare the egg mixture. Add eggs to a measuring cup together with half of the herbs, heavy cream, Parmesan, a little salt and pepper and blend with an immersion blender until smooth.
Step 3/3
Once vegetables are roasted, turn the oven down to 160°C/320 °F. Pour egg mixture over vegetables and continue baking for approx. 20 min. more until the eggs are set. Take out of the oven and finally top with fresh herbs for serving.
Enjoy your meal!