Sheet Pan Frittata
This post may contain affiliate links. Please read my disclosure policy.
Make Sheet Pan Frittata for a hearty morning meal, loaded with broccoli, mushrooms, bell peppers, and plenty of sharp cheddar. It’s rich and hearty to start your day off right, and this recipe is easy to customize with what’s on hand. Batch cooking made easy!
Table of Contents
Sheet Pan Frittata
This broccoli and mushroom frittata recipe is like a cheat code for breakfast. It looks impressive, tastes incredible, and somehow still takes less than 35 minutes from start to finish. Win, win, win.
You already know I’m a sucker for a one-pan wonder… and this one checks all the boxes.
You toss the veggies right on the pan, roast them up to get that beautiful caramelized flavor, then pour the egg mixture right over the top and boom. Oven magic.
One of my favorite breakfast recipes is frittata because it’s so easy to change up the flavor.
Sun-dried tomato (with ricotta or parmesan) and Tex-Mex versions are my go-tos, but the whole pan is gone by the time everyone is served.
Also, can we talk about the cheese? I went with freshly shredded cheddar here (because I’m extra like that), but you could totally throw in goat cheese, feta, or whatever cheese is threatening to expire in your fridge.
The real flex? It slices like a dream and reheats like it was made to be meal-prepped. Don’t you love when simple things come together like they were always meant to?
But the best part is that everything cooks right on the same sheet pan, so the only other dishes are a bowl and a whisk!
Ingredient Notes and Substitutions
- Eggs – Grab a whole dozen for this recipe! I’m using large, so you may need to reduce the amount by 1 or 2 eggs if you’re using extra-large ones.
- Veggies – Pair fresh broccoli florets and baby bella mushrooms with sweet red bell pepper.
Baby bella are sometimes labeled as cremini, but they’re the same thing. Or use button mushrooms for a lighter flavor. - Olive Oil – Just a little to help the vegetables roast and crisp in the oven. Avocado oil is another good option.
- Half and Half – Makes the egg mixture rich, creamy, and extra fluffy. Substitute regular whole milk if needed.
- Italian Seasoning – A little goes a long way here, and you can easily stick with one or two herbs over a full blend.
Basil, oregano, parsley, rosemary, and thyme… Choose your favorites or use them all! - Salt and Pepper – I always season to taste when making broccoli mushroom frittata for my family, but you could reduce the amount or leave it out so guests can season their own slices.
- Cheese – What goes better with broccoli than cheddar! I’ve usually got sharp cheddar in my fridge, but mild or medium works too. You’ll want to shred it yourself for the best melt.
Tone things down by swapping in mozzarella, or be bold with feta, goat cheese, or Gruyere. - Scallions – Also known as green onions, these add some extra freshness. Save some extra to sprinkle on top!
How to Make Broccoli and Mushroom Frittata
Start by roasting the bell pepper, mushrooms, and broccoli on a sheet pan. This ensures they are cooked through and soft by the time the frittata is done.
Toss the veggies with a little bit of oil (plus salt and pepper) and spread them into an even layer with as much space between each piece as possible. I do this all right on the sheet pan.
Roast for 10-12 minutes at 400°F, just until they’re starting to get tender.
During the last few minutes, whisk the eggs with the half-and-half, Italian seasoning, salt, and pepper.
Stir in the shredded cheese and scallions, then pour the mixture over the roasted veggies as soon as they’re out of the oven.
Bake again for 13-17 minutes, or until the eggs are set and the edges are slightly browned. Give the pan a gentle shake to make sure it isn’t too jiggly in the center.
Let the frittata cool for about 5 minutes before serving. This allows the eggs to finish cooking all the way and makes it much easier to slice!
Prep Ahead
- Chop veggies
- Beat eggs
- Shred cheese
After more than a decade developing recipes, I’ve tested countless methods for baked egg dishes, and this sheet pan technique consistently delivers the best texture with the least fuss.
Roasting the vegetables first ensures moisture control and adds deeper flavor to the final dish, something I always recommend for any baked frittata.
Using half and half instead of milk results in a richer custard, while whipping the eggs until fluffy before baking guarantees a light, tender finish.
I’ve also learned the importance of a preheated oven and the right pan size. An 11×17-inch sheet pan ensures even cooking and prevents the center from overbaking while the edges set.
These small technical choices make a big difference in the final product and are part of what elevates a simple breakfast into something worthy of recipe rotation!
Donna’s Pro Tips
- Bring eggs to room temp first: They’ll be a lot easier to whisk together, and the sheet pan frittata will have a more consistent texture.
- Chop the veggies into small pieces: And make sure they’re all about the same size so they roast evenly!
- Whisk the eggs the night before: Store in the refrigerator for easy assembly the next morning.
- Make a dairy-free version: Replace the half-and-half with unsweetened almond or oat milk and use a dairy-free cheese substitute.
- Hosting brunch? Slice sheet pan frittata into squares and serve them on a platter with a variety of toppings.
Serving Suggestions
For busy mornings or lazy weekends, I’ll usually slide a pan of bacon in the oven at the same time.
Get it going while you roast the veggies, but pull it a few minutes before the frittata is done. It’ll be cooled and crispy by the time you dish everything up!
Add some fresh fruit and maybe a slice of cheesy hashbrown casserole for a well-rounded and hearty meal.
This broccoli and mushroom frittata is a great option for a brunch bash or the morning after a holiday when guests are in town.
Lean on other sheet pan recipes for pancakes and French toast to feed a hungry crowd with just a few pan rotations!
Storing and Reheating Leftovers
Transfer slices of broccoli mushroom frittata to an airtight container, stacking as needed. Refrigerate for up to 3 days or freeze for up to 2 months.
No need to thaw it first… You can reheat a slice from frozen. It’s best in the oven at 350°F for 5-7 minutes, but 30-45 seconds in the microwave works too.
Broccoli Mushroom Frittata FAQ
Zucchini and asparagus are both excellent in sheet pan frittata. In this case, reduce the amount of broccoli or replace it entirely.
Spinach would also be tasty, but that can be added along with the egg mixture. Clean the leaves thoroughly and remove any stems. It will wilt to just the right texture as it bakes!
Of course! Use your favorite liquid egg substitute or even egg whites, but understand that the final texture may be a bit different.
It’s important to avoid any overly watery vegetables, and always use fresh ones! Frozen veggies will release water as they cook and tend to come out mushy.
Also, be sure to roast all of the veggies before combining them with the eggs. If there’s excess liquid on the sheet pan, drain it off before pouring the egg mixture into the pan.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Sheet Pan Recipes
Sheet Pan Frittata
Ingredients
- 1 cup baby bella sliced mushrooms, or your favorite
- 1 cup diced red bell pepper
- 1 heaping cup broccoli florets, chopped into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 12 large eggs
- 1/2 cup half and half
- 1 teaspoon Italian seasoning
- 6 ounces cheddar cheese, freshly shredded (about 1 1/2 cups)
- 1/4 cup chopped scallions
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Roast the Vegetables: Place the mushrooms, bell pepper, and broccoli on an 11 x 17-inch rimmed baking sheet. Drizzle with olive oil and season with half of the salt and pepper. Toss to coat evenly, then spread into a single layer. Roast for 10–12 minutes, or until slightly tender.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, half and half, Italian seasoning, and the remaining salt and pepper until well combined and fluffy. Stir in the shredded cheddar cheese and scallions.
- Bake the Frittata: Remove the baking sheet from the oven and pour the egg mixture evenly over the roasted vegetables. Return to the oven and bake for 13–17 minutes, or until the eggs are set and lightly browned around the edges.
- Rest and Serve: Let the frittata rest for 5 minutes before slicing. Garnish with fresh chopped herbs, if desired. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
