Summer Sheet Pan Frittata
This Summer Sheet Pan Frittata is a great way to take advantage of the last of the summer produce. It’s packed with roasted zucchini, tomatoes, asparagus, pea, bacon and lots of herbs, which gives this Whole30 frittata a fresh flavour. It’s a great one pan breakfast or brunch that you can make and then enjoy for quick meals on the go throughout the week. This Summer Frittata is Paleo, Whole30, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Frittatas are an easy to make one pan dish that are great for serving a crowd, or meal prep for the week ahead. This Summer Sheet Pan Frittata takes advantage of some of the veggies that are currently in season including zucchini, asparagus, tomatoes, peas and fresh herbs. As someone who isn’t a fan of eggy textured casseroles, I love making frittatas in a sheet pan because they come out very thin, and really showcase the filling, rather than the egg. This Summer Frittata can be enjoyed as a healthy breakfast or brunch, or light lunch or dinner served with salad on the side.
What’s in this Summer Sheet Pan Frittata
- Zucchini: you can use zucchini or yellow squash in this recipe, they are both in abundance this time of year
- Cherry tomatoes: I love the juicy texture and slightly sweet flavour that cherry tomatoes add to the frittata. If using larger sized tomatoes such as roma or san marzano, cut them into thin slices and arrange them over the top of the frittata.
- Asparagus: Cut the asparagus into 1 inch bite sized pieces and if using thick asparagus I recommend cutting them in half lengthwise so prevent them from being chewy.
- Bacon: I am a total sucker for bacon and love the saltiness that it adds to this frittata. The bacon can be substituted for prosciutto or ham, or you could leave it out to make this frittata vegetarian.
- Peas: If you have garden grown peas they would be fantastic in this recipe, but frozen peas would also work, just be sure to thaw them first before adding them in.
How to make this Whole30 Frittata
- Prep the veggies! Cut the zucchini and asparagus into small bite sized pieces. If the asparagus are thick, you can cut them in half lengthwise as well.
- Lay the sliced zucchini and asparagus out evenly on a baking sheet along with the strips of bacon and cherry tomatoes. Drizzle the vegetables with olive and place the tray in the oven to bake for 20 minutes until the zucchini are tender and the bacon is crisp.
- While the veggies are baking, in a bowl whisk together the eggs, coconut milk, dijon mustard, salt and pepper. Stir in the chopped chives and parsley
- There shouldn’t be any need to grease the sheet pan as there will be excess oil leftover from roasting the veggies. Pour the egg mixture into the sheet pan and arrange the veggies so they are evenly distributed around the tray. Scatter the peas around the tray.
- Put the sheet pan in the oven and leave to bake for 18-20 minutes until the egg has fully set.
Tips for Making This Sheet Pan Frittata
- Make sure that the sheet pan is well oiled! There should be leftover oil from the roasted veggies which you can leave in the pan to prevent the egg from sticking. Don’t hesitate to add in more if necessary before pouring in the egg.
- Squish the tomatoes: Once the tomatoes have cooked, place them on a plate or cutting board and gently press down on them with a fork to remove some of the excess liquid.
- Remove the veggies first: this is an unnecessary tip, but I like to remove all of the veggies/bacon from the sheet pan once they are cooked, pour in the egg mixture and then arrange the veggies and bacon on top. This ensures that after baking the veggies are still visible on top.
- Cut down prep time: If you are planning on serving this to guests, you could cook the veggies a day in advance so before serving the eggs just need to be added and baked.
Ways to Modify this Sheet Pan Frittata
- Switch up the milk: I like the creaminess that coconut milk adds to the base of this frittata but it can be substituted for almond milk or any other milk of choice.
- Make them individual: Divide the filling and egg mixture between 6 egg muffins and bake in the oven for 20 minutes until cooked through.
- Use leftovers: this is a great way to use up any leftover roasted veggies you might have. Besides zucchini, asparagus and tomatoes, other leftover roasted veggies that you could add to the frittata include peppers, green beans, broccoli or red onion.
Here are a few more egg breakfast recipes that you might enjoy:
- Mexican Breakfast Hash
- Kale, Spinach & Mushroom Baked Eggs
- Spicy Tomato Baked Eggs
- Caramelized Onion, Butternut Squash & Turkey Breakfast Casserole
- Brussels Sprout & Bacon Hash with Eggs
- Greek Frittata
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Summer Sheet Pan Frittata
- 2/3 cup cherry tomatoes
- 8 asparagus spears
- 1 medium sized zucchini
- 6 slices bacon
- 1 tbsp olive oil
- 6 eggs
- 1/2 cup coconut milk
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 1/3 cup peas
- Preheat the oven 375 degrees Fahrenheit (150 degrees Celsius)
- Cut the zucchini in half lengthwise and then cut into 1/4 inch thick half moon pieces. Cut the asparagus spears into 1-2 inch long pieces.
- Place the cherry tomatoes, bacon, asparagus and slices of zucchini on a 13x9 inch sheet pan. Drizzle the vegetables with olive oil and place in the oven to bake for 20 minutes or until the bacon is crisp and the zucchini and asparagus are tender.
- In a bowl whisk together the eggs, coconut milk, dijon mustard, salt, pepper, chives and parsley.
- Chop the bacon into small pieces and arrange them evenly only the sheet pan with the veggies so that everything is evenly dispersed around the tray. Scatter the peas around the veggies on the tray and then pour the egg mixture overtop. Return the sheet pan to the oven and bake for 20 minutes until the egg has fully set.
- Once cooked cut the frittata into large squares and garnish with additional chopped chives before serving.