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Recipe by Sara and Yossi Goldstein

Sheet Pan Mushroom Frittata

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Sheet Pan Mushroom Frittata
Dairy Dairy
Easy Easy
4-6 Servings
Allergens

Contains

- Egg - Dairy
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - Low Fat - No Refined Sugar

Everything is on a sheet pan these days, so a frittata is no exception. This fluffy egg dish is a crowd pleaser and super simple to throw together.

Ingredients

Sheet Pan Frittata

  • 1 tablespoon Tuscanini Olive Oil

  • 3 scallions, chopped

  • 1/2 pound ready sliced mushrooms

  • 1 cup frozen asparagus cuts and tips

  • 6 eggs

  • 1 tablespoon milk

Directions

1.

Preheat oven to 425 degrees Fahrenheit and place a rimmed quarter sheet pan in the oven to heat up.

2.

In a skillet, heat up the olive oil over medium-high heat. Cook the scallions for a minute, and then add the mushrooms and asparagus into the pan. Cook for five minutes and then set aside.

3.

In a bowl, whisk the eggs. milk, salt and pepper. Fold in the cheese. Remove the baking sheet from the oven (careful, it’s hot!) and spray it with cooking spray. Pour the egg mixture into the sheet pan and top with cooked scallions, mushrooms, and asparagus.

4.

Bake for 12 to 15 minutes. Cut into squares and serve.

Notes:

I love using the quarter sheet pan size because you can fit multiple pans of different foods in the oven at the same time.

Recipe tags

eggs frittata green onions greens mushrooms Sara Goldstein scallions sheet pan spring onions tomatoes_tomahtos weeknight dinner
Sheet Pan Mushroom Frittata

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