Sheet-Pan Garden Veggie Frittata with Feta

Why You’ll Love This Recipe

• Big-batch, hands-off baking: one pan feeds a crowd or your week’s breakfasts.
• Bright garden flavors—zucchini, sweet peppers, and juicy cherry tomatoes—balanced by tangy feta.
• Delicious hot, room temp, or chilled, and it reheats like a dream.
• Flexible base for seasonal swaps, leftover veggies, or your favorite herbs and cheeses.

Grocery List

• Produce: Zucchini, cherry tomatoes, red or yellow bell pepper, scallions, garlic, fresh dill or parsley (optional)
• Dairy: Eggs, feta, milk (whole or 2%)
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, dried oregano, red pepper flakes (optional), parchment paper

Full Ingredients

Egg Base

• 18 large eggs
• 1 1/2 cups whole milk (or 2%)
• 1 teaspoon dried oregano (or 2 teaspoons finely chopped fresh oregano)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon kosher salt

Vegetables

• 2 tablespoons extra-virgin olive oil
• 2 medium zucchini (about 1 lb total), trimmed and sliced into 1/4-inch half-moons
• 1 large red or yellow bell pepper, diced (about 1 cup)
• 1 1/2 cups cherry tomatoes, halved
• 4 scallions, thinly sliced (white and green parts)
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt (for seasoning sautéed vegetables)

Cheese and Herbs

• 6 ounces feta, crumbled (about 1 1/2 cups loosely packed)
• 2 tablespoons chopped fresh dill or flat-leaf parsley, for garnish (optional)

To Prepare the Pan

• Parchment paper, oil, or cooking spray for the sheet pan

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 375°F with a rack in the center. Line a rimmed half-sheet pan (18×13 inches) with parchment so it overhangs on two sides (for easy lifting). Lightly oil or spray the parchment and sides of the pan to prevent sticking.

Step 2: Prep the produce and control moisture

Halve the cherry tomatoes and sprinkle with a pinch of salt; set them cut-side up on a towel to weep while you cook the other vegetables. Slice the zucchini into 1/4-inch half-moons, dice the bell pepper, mince the garlic, and slice the scallions.

Step 3: Sauté zucchini and peppers

Heat the olive oil in a large skillet over medium-high heat. Add zucchini and bell pepper with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables release their moisture and begin to take on golden edges, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. Remove from heat and let cool 2–3 minutes so they do not scramble the eggs later.

Step 4: Whisk the egg base

In a large bowl, vigorously whisk the eggs, milk, oregano, black pepper, red pepper flakes (if using), and 1 teaspoon kosher salt until fully combined and slightly frothy, 30–60 seconds. Stir in the sliced scallions and half of the crumbled feta.

Step 5: Assemble on the sheet pan

Distribute the sautéed zucchini and peppers evenly over the prepared sheet pan. Pat the tomato halves dry and scatter them cut-side up over the vegetables. Pour the egg mixture over everything, tilting the pan gently to level. Sprinkle the remaining feta evenly over the top.

Step 6: Bake (and optionally broil) to finish

Bake for 22–25 minutes, rotating the pan halfway, until the frittata is puffed and the center is just set. A knife inserted in the center should come out mostly clean, or the center should read about 165°F. For a lightly golden top, broil 1–2 minutes, watching closely.

Step 7: Rest, slice, and serve

Cool on a rack for 5–10 minutes to let the eggs set. Use the parchment overhang to lift the slab onto a cutting board. Cut into 12 squares. Garnish with dill or parsley and a drizzle of olive oil if you like. Enjoy warm, at room temperature, or chilled—perfect for grab-and-go meals.

Pro Tips

• Keep it custardy: Pull the pan when the center is just set; it will finish cooking as it rests.
• Moisture management: Sauté zucchini and peppers until their moisture cooks off, and pat tomatoes dry to avoid watery pockets.
• Even distribution: After pouring in the eggs, gently drag a spatula through the mixture to spread solids evenly.
• Pan insurance: Parchment plus a light oiling ensures an easy release, especially around the corners.
• Thicker or thinner: For a thicker slab, use a 9×13-inch pan (bake 28–32 minutes). For extra-thin, use a 3/4 sheet pan and reduce time slightly.

Variations

• Greek garden: Add 1/2 cup sliced Kalamata olives, 1 teaspoon lemon zest, and fresh dill. Keep the feta as written.
• Southwest: Swap oregano for 1 teaspoon ground cumin; add 1 cup corn kernels and 1 diced poblano. Use pepper jack instead of feta.
• Mushroom and thyme: Sauté 12 ounces sliced cremini with thyme until browned; swap feta for 4 ounces goat cheese.

Storage & Make-Ahead

Refrigerate slices in an airtight container for up to 4 days. For best texture, cool completely before packing. Reheat in a 325°F oven or toaster oven for 8–10 minutes, or microwave 45–60 seconds. To freeze, wrap individual squares in parchment and then foil or place in freezer bags; freeze up to 2 months. Reheat from frozen at 325°F for 15–18 minutes or microwave 1 1/2–2 minutes.

Nutrition (per serving)

Approximate values per square (1/12 of recipe): 200 calories; 13 g protein; 14 g fat; 5 g carbohydrates; 1 g fiber; 520 mg sodium.