This Summer Sheet Pan Frittata is a great way to take advantage of the last of the summer produce.
Today we welcome back to WOT Carmen from Every Last Bite who is sharing with us this amazing recipe for Summer Sheet Pan Frittata (she has also shared her Sheet Pan Spanish Chicken & Chorizo so check that out if you haven’t yet!).
This yummy breakfast recipe is packed with roasted zucchini, tomatoes, asparagus, pea, bacon and lots of herbs, which gives this Whole30 frittata a fresh flavor. It’s a great one-pan breakfast or brunch that you can make and then enjoy for quick meals on the go throughout the week. This Summer Frittata is Paleo, Whole30, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Frittatas are an easy to make one-pan dish that are great for serving a crowd, or meal prep for the week ahead. This Summer Sheet Pan Frittata takes advantage of some of the veggies that are currently in season including zucchini, asparagus, tomatoes, peas and fresh herbs.
This Summer Frittata can be enjoyed as a healthy breakfast or brunch, or light lunch or dinner served with salad on the side.
Tips for Making This Sheet Pan Frittata
- Make sure that the sheet pan is well oiled! There should be leftover oil from the roasted veggies which you can leave in the pan to prevent the egg from sticking. Don’t hesitate to add in more if necessary before pouring in the egg.
- Squish the tomatoes: Once the tomatoes have cooked, place them on a plate or cutting board and gently press down on them with a fork to remove some of the excess liquid.
- Remove the veggies first: this is an unnecessary tip, but I like to remove all of the veggies/bacon from the sheet pan once they are cooked, pour in the egg mixture and then arrange the veggies and bacon on top. This ensures that after baking the veggies are still visible on top.
- Cut down prep time: If you are planning on serving this to guests, you could cook the veggies a day in advance so before serving the eggs just need to be added and baked.
Ways to Modify this Sheet Pan Frittata
- Switch up the milk: I like the creaminess that coconut milk adds to the base of this frittata but it can be substituted for almond milk or any other milk of choice.
- Make them individual: Divide the filling and egg mixture between 6 egg muffins and bake in the oven for 20 minutes until cooked through.
- Use leftovers: this is a great way to use up any leftover roasted veggies you might have. Besides zucchini, asparagus and tomatoes, other leftover roasted veggies that you could add to the frittata include peppers, green beans, broccoli or red onion.
Summer Sheet Pan Frittata
- 2/3 cup cherry tomatoes
- 8 asparagus spears
- 1 medium sized zucchini
- 6 slices bacon
- 1 tbsp olive oil
- 6 eggs
- 1/2 cup coconut milk
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 1/3 cup peas
- Preheat the oven 375 degrees Fahrenheit
- Cut the zucchini in half lengthwise and then cut into 1/4 inch thick half moon pieces. Cut the asparagus spears into 1-2 inch long pieces.
- Place the cherry tomatoes, bacon, asparagus and slices of zucchini on a 13x9 inch sheet pan. Drizzle the vegetables with olive oil and place in the oven to bake for 20 minutes or until the bacon is crisp and the zucchini and asparagus are tender.
- In a bowl whisk together the eggs, coconut milk, dijon mustard, salt, pepper, chives and parsley.
- Chop the bacon into small pieces and arrange them evenly only the sheet pan with the veggies so that everything is evenly dispersed around the tray. Scatter the peas around the veggies on the tray and then pour the egg mixture overtop. Return the sheet pan to the oven and bake for 20 minutes until the egg has fully set.
- Once cooked cut the frittata into large squares and garnish with additional chopped chives before serving.
Enjoy! Want more from Carmen? Be sure to follow her on Instagram and check out her new book: Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet