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Sheet Pan Asparagus Frittata

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A light, fluffy, and protein-packed frittata baked on a sheet pan with fresh asparagus, herbs, and cheese perfect for meal prep or a spring brunch.

Ingredients

Scale
  • 10 large eggs
  • 1/3 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 bunch asparagus, trimmed and chopped
  • 1/2 cup cherry tomatoes, halved
  • 2 green onions, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • Fresh herbs (parsley or basil) for garnish

Instructions

  • 1. Preheat oven to 400°F (200°C) and lightly grease a sheet pan.
  • 2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  • 3. Add Parmesan and mozzarella cheese, stirring to combine.
  • 4. Toss chopped asparagus and tomatoes with olive oil and spread evenly on the sheet pan.
  • 5. Pour egg mixture evenly over the vegetables.
  • 6. Bake for 15–18 minutes or until the eggs are set and golden on top.
  • 7. Remove from oven, cool slightly, and slice into squares. Garnish with fresh herbs before serving.

Notes

  • You can substitute asparagus with spinach, zucchini, or bell peppers.
  • Store leftovers in the fridge for up to 3 days.
  • Perfect for breakfast, lunch, or an easy protein snack.

Nutrition

Keywords: Sheet Pan Asparagus Frittata, healthy breakfast, easy meal prep, spring brunch

Find it online: https://dishfoody.com/sheet-pan-asparagus-frittata-recipe/