**See attachment for printable version of recipe.

Sheet Pan Frittata Recipe

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Ingredients

Directions:

Preheat oven to 375°F (190°C). Grease a 9x13-inch sheet pan with olive oil or line it with parchment paper.
Sauté vegetables (optional): Heat 1 tbsp olive oil in a pan over medium heat. Sauté the bell peppers and onions for 3-4 minutes until softened.
Whisk the eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and red pepper flakes.
Assemble the frittata: Add the cooled cooked vegetables with the egg mixture including ½ cup of cheese into the prepared sheet pan. Evenly distribute the cherry tomatoes, spinach, sautéed peppers and onions, and add another ½ cup of shredded cheese on top.
Bake for 20-25 minutes or until the eggs are set and slightly golden.
Cool & slice: Let it cool for 5 minutes, then slice into squares and serve.

Variations & Tips:

Protein Boost: Add cooked bacon, sausage, or smoked salmon.
Dairy-Free: Use dairy-free milk and skip the cheese or use a plant-based alternative.
Make it ahead: Store slices in an airtight container in the fridge for up to 4 days.