Keto sheet pan frittata is a great way to feed a crowd or meal prep for the whole week. It’s so easy to make and you can add any of your favorite low carb ingredients. Great for breakfast, lunch, or dinner!
Welcome to the first keto recipe of 2020! And it’s a truly delicious, easy, and versatile recipe that you will find yourself making over and over. I am certain of it.
How can you go wrong with an easy keto broccoli and cheddar frittata? Full of veggies, protein, and healthy fats, it’s an ideal low carb meal. And did I mention that it includes crisp bacon, too? At only 3g net carbs per serving, you can easily work this flavorful healthy meal into your daily macros.
The Benefits of Sheet Pan Meals
Sheet pan meals are all the rage in the foodie world, and with good reason. They are often extremely easy to prepare, and the whole meal is cooked on one pan so there is far less clean up.
And there are so many great ways to use your sheet pans for healthy keto meals. From breakfast to dinner to dessert, there’s always something for everyone. I’ve made sheet pan pancakes, multiple sheet cakes, sheet pan chicken, and sheet pan salmon. And I have many more sheet pan recipe ideas running around this brain of mine, so I don’t plan to stop any time soon.
One of the huge advantages to cooking sheet-pan style is that you can easily make a large amount of servings at one time. If you have a large family or need to feed a group, they are perfect for easy and healthy keto recipes.
But they are also fabulous for keto meal planning and meal prep. If it’s just you, or you and your significant other, consider this method of large batch cooking so you can have plenty of leftovers for the week ahead. It will cut down on your prep time, and keep you on track.
How to make Sheet Pan Frittata
This is an easy recipe with only 6 ingredients, and it takes only about 40 minutes, start to finish. Here are my best tips to get a truly delicious sheet pan frittata.
- Consider the size of your sheet pan. First, it must have rims that are at least 1 inch deep to hold the frittata in. I like the smaller 15×10 jelly roll size, to make the frittata deeper. But a 17×12 pan works as well. Your frittata will cook a little faster.
- Line the bottom of the pan with parchment. This ensures the frittata will release easily from the pan. If you choose to skip the parchment paper, please grease your pan very well!
- Use frozen, pre-chopped veggies. Frozen vegetables are just as nutritious as their fresh counterparts. Sometimes even more so, since they are frozen at the peak of freshness, whereas fresh veggies may sit in the fridge and lose nutrients. And frozen chopped vegetables will make this easy sheet pan frittata even easier!
- Mix the batter up in a blender or food processor. I like blending the ingredients for an egg dish such as this, because it makes it far more cohesive and breaks up the yolks better than a whisk.
- Watch the frittata carefully. You don’t want to overcook it and how long it takes depends on both your pan and your oven. Make sure it’s set in the middle and then remove it.
- Customize your keto sheet pan frittata! Don’t feel locked into this broccoli cheddar version. Add your favorite veggies, meats, and cheeses, as you see fit.
No matter how you make your sheet pan frittata, it’s sure to be a hit. Ready to get started?
Keto sheet pan frittata is a great way to feed a crowd or meal prep for the whole week. It's so easy to make and you can add any of your favorite low carb ingredients.
- 2 cups chopped frozen broccoli thawed
- 6 ounces cheddar cubed
- 12 large eggs
- 3/4 cup whole milk ricotta cheese
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- 6 pieces bacon, chopped cooked crisp
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Preheat the oven to 375F. Lightly grease a 15×10 jelly roll pan and line with parchment. Grease the parchment.
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Scatter the pan with the chopped broccoli and cubed cheddar.
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In a blender or food processor, combine the eggs, ricotta, garlic, salt, and pepper. Blend on high until well combined. Pour over the broccoli and cheddar. Sprinkle the top with chopped bacon.
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Bake 20 to 30 minutes, until the frittata is cooked through in the center and firm to the touch. Remove and let cool 5 minutes before cutting into slices and serving.
Bridget says
Do you think I could freeze & reheat this meal?
Carolyn says
Sure, I don’t see why not! Wrap it up tightly for freezing and re-heat gently so you are not re-cooking it.
ATLin60second says
It looks like a great, tasty, healthy meal. To me, it sounds perfect for lunch, or dinner. Thank you for preparing it.
Ashley F says
We love making frittatas at home! This sheet pan version makes it so much simpler to make!
Betsy says
I think I may have to make this again tonight. I have ham and cheese on hand and some lovely roasted red peppers I packed in olive oil awhile ago. I’m thinking this is the absolute best application possible right now. So delicious, easy and good!
Carolyn says
Sounds delicious!
Jenn says
I love how easy this was to make and it was so delicious! 🙂
Christa Betthauser says
if I have frozen spinach, how would I adjust the recipe?
Carolyn says
Just thaw, drain, and squeeze out the moisture. You shouldn’t have to adjust anything.
Christa Betthauser says
Much appreciated the quick response! Thank you.
Pamela says
I am new to Keto so I am trying to get a handle on this way of cooking, I am concerned about getting enough fiber do you think it would be ok to add several tablespoons of Flaxmealto the recipe?
Carolyn says
Please get your fiber from vegetables (make a side salad to go with this!). I think adding flax to a frittata would be awful.
Olivia Arenas says
Is there a reason for the ricotta? Would there be a substitute? Have already gone to the store and completely forgot it!
Carolyn says
Give the frittata more volume and structure. You could maybe use some really well softened cream cheese, but you have to make sure it blends properly in there.