Sheet Pan Frittata

Packed with veggies and plenty of protein, this delicious Sheet Pan Frittata makes your life easy. It's way to feed a crowd or prep breakfast for the whole week.

Course Breakfast

Cuisine Italian

Keyword easy frittata, keto frittata, sheet pan frittata

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 284kcal

Ingredients

2 cups chopped frozen broccoli thawed
6 ounces cheddar cubed
12 large eggs
3/4 cup cottage cheese
4 cloves garlic minced
1 tsp salt
1 tsp pepper
6 pieces bacon, chopped cooked crisp

US Customary - Metric

Instructions

Preheat the oven to 375ºF. Lightly grease a 15x10 jelly roll pan and line with parchment. Grease the parchment.
Scatter the pan with the chopped broccoli and cubed cheddar.
In a blender or food processor, combine the eggs, cottage cheese, garlic, salt, and pepper. Blend on high until well combined.
Pour over the broccoli and cheddar. Sprinkle the top with chopped bacon.
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.

Notes

Storage information: Store the frittata in a covered container in the fridge for up to 5 days or in the freezer for several months.

Nutrition