Individual omelets take too long to cook, and they’re never all ready to eat at the same time. Not so with these! You can also cut out circles with a 3” cookie cutter or glass, and put inside an English muffin for a breakfast sandwich. Feel free to use any vegetables that you like!
Please note: I created this recipe using a half-sized sheet pan (18 x 13 inches).
Preheat the oven to 300 degrees Fahrenheit.
Heat olive oil in a skillet over medium-low heat.
Cook the diced pepper in the skillet for five to seven minutes, until soft. Add the mushrooms and cook, stirring often, for an additional five minutes.
While the vegetables are cooking, whisk together the eggs, milk, and salt in a large bowl.
Add the spinach into the pepper and mushroom mixture and stir a few times until it’s just wilted. Remove the vegetables from the heat and set aside for a few minutes to cool.
Spray a baking sheet with cooking spray.
Pour the vegetable mixture into the egg mixture and mix. Pour the eggs onto the sheet pan.
Bake for 15 to 20 minutes, until the frittata is set and golden on top.