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Summer Sheet Pan Frittata

Servings 8


  • 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.
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