Sheet Pan Vegetable Frittata

This frittata can be made ahead and re-heated for quick breakfasts or to take along for lunch. Add cooked ham or bacon if desired.

Baking Time: 40 minutes

Preparation Time:

Servings: 8

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  • 1 pkg (227 g) sliced Ontario Mushrooms
  • 1-3/4 cups (425 mL) halved Ontario Greenhouse Grape or Cherry Tomatoes
  • 1/2 cup (125 mL) each diced Ontario Greenhouse Sweet Red and Yellow Peppers
  • 1/2 cup (125 mL) diced Ontario Red Onion
  • 2 tbsp (25 mL) olive oil
  • 16 Ontario Eggs
  • 1/2 cup (125 mL) Ontario Milk
  • Salt and pepper
  • 2 tbsp (25 mL) finely chopped fresh Ontario Basil (or 2 tsp/10 mL dried basil)
  • 2 cups (500 mL) chopped Ontario Baby Spinach
  • 1 cup (250 mL) coarsely shredded Ontario Aged White Cheddar Cheese


Spray 15- x 10-inch (38 x 25 cm) rimmed baking sheet with cooking spray; line with parchment paper. Arrange mushrooms, tomatoes, peppers and onion on baking sheet in single layer; drizzle with oil. Bake in 400°F (200°C) oven for about 20 minutes, stirring once, or until softened and lightly browned. 

Meanwhile, in large bowl, thoroughly whisk together eggs and milk. Season with salt and pepper. 

Remove baking sheet from oven; reduce oven temperature to 375°F (190°C). 

Sprinkle basil and spinach over hot vegetables; sprinkle with cheese. Pour egg mixture over top. Bake for 20 minutes or until set in the centre.

Nutritional information

1 Serving

  • PROTEIN: 18 grams    
  • FAT: 18 grams
  • CARBOHYDRATE: 7 grams
  • CALORIES: 269
  • FIBRE: 2 grams
  • SODIUM: 270 mg