Pescatarian Sheet Pan Frittata
Total time45 min
Prep time15 min
Cook time25 min
4.5(8)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil, divided
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- ⅓ cup whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 cup crumbled feta cheese
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Brush a rimmed 18x13-inch sheet pan generously with 1 tbsp of the olive oil, coating the bottom and sides completely.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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