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When the garden is booming with zucchini, one of my favorite things to make with it is a sheetpan zucchini frittata. It’s so delicious but incredibly easy, great for meal prep and fantastic to make for a big brunch. I serve is on ciabatta rolls or as is with any side like salad or fruit for a brunch, it’s also great on a toasted bagel with a little shmear of cream cheese (trust ya girl!!!) recipe is listed below for a standard 18×13” half sheet pan (standard normal baking sheet) but make sure you’re not using a baking sheet that has really shallow sides!
16 eggs
3/4 cup of milk
3-4 small/medium zucchini and/or yellow squash, thinly sliced
Half an onion, thinly sliced or diced
2 tbsp or so of olive oil
8oz of cheese, I like a cheddar here but also use Swiss a lot because we love the combo
Plenty of salt and pep
Good grading of parm
I cook my zucchini and onions in some olive oil and pinch of salt long enough to develop some good color and break down then allow to cool completely.
Preheat your oven to 375 degrees, once your mix is ready, I like to drizzle the sheet pan with a little oil and pop it in the oven for 10 minutes so it gets really hot and your eggs won’t stick but if using a stainless steel sheet pan, lay some parchment down because there’s a high risk the eggs will stick (I I used a nonstick) bake for 30 minutes and it’s perfect literally every time. Feel free to use other veggies, just cook and adjust accordingly, some veggies are super water loaded so might run the risk of your end result having an off texture so keep that in mind.
