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To make a tasty Spring Veggie Sheet Pan Frittata, you need: - 8 large eggs - 1 cup whole milk - 1 cup asparagus, trimmed and cut into 1-inch pieces - 1 cup cherry tomatoes, halved - 1 cup bell peppers, diced (yellow or red) - 1 cup zucchini, diced - 1/2 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil These ingredients come together to create a colorful and nutritious dish. Spring is the best time for fresh veggies. Asparagus adds a nice crunch. Cherry tomatoes bring sweetness and color. Bell peppers give a vibrant taste. Zucchini adds moisture and texture. Red onion gives a mild sharpness that balances the flavors. You can mix and match as you like. Try using fresh peas or green beans for more variety. To enhance the flavor, consider these optional ingredients: - Fresh herbs like parsley or basil for garnish - Chopped spinach or kale for extra greens - A splash of hot sauce for a spicy kick - Different cheeses like cheddar or goat cheese for richness These optional ingredients can elevate your frittata. Each adds a unique taste that makes the dish your own. For the full recipe, check out the details provided earlier. First, you need to set the stage for your frittata. Preheat your oven to 400°F (200°C). This temperature helps the frittata cook evenly. While the oven heats, grab a large baking sheet. Line it with parchment paper. This makes cleaning up much easier later on. Now it’s time to mix the eggs. In a big bowl, crack open 8 large eggs. Add 1 cup of whole milk for creaminess. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of dried oregano. Don’t forget salt and pepper to taste! Whisk everything together until it looks smooth and mixed well. This step is key for a tasty frittata. Next, let’s focus on the vegetables. In another bowl, toss together the asparagus, cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle 2 tablespoons of olive oil over the veggies and mix them well. Spread the veggies evenly on your prepared baking sheet. Now, pour the egg mixture over the veggies. Make sure it covers everything well. Finally, sprinkle 1/2 cup of crumbled feta cheese on top. Bake your frittata in the oven for about 25-30 minutes. You’ll know it’s done when the eggs are set and the edges are golden. For the full recipe, check out the complete guide. To make a fluffy frittata, focus on your egg mixture. Whisk the eggs well. This adds air, which makes the frittata light. Use whole milk for creaminess. It helps with the soft texture. Avoid overcooking; a gentle bake is key. The eggs should be just set, not dry. Choose a large, rimmed sheet pan for even cooking. Line it with parchment paper for easy cleanup. Spread the vegetables in a single layer. This helps them roast well. Preheat your oven to 400°F (200°C) before baking. This ensures your frittata cooks evenly. Keep an eye on the baking time. Every oven is different, so check for doneness. You can customize this frittata based on your needs. For a dairy-free option, use almond milk or coconut milk. Swap feta cheese with a dairy-free cheese or omit it entirely. If you want more protein, add cooked sausage or tofu cubes. For a low-carb version, skip the potatoes or use cauliflower rice. {{image_2}} You can boost your frittata with protein. Try adding cooked bacon or sausage. Chopped ham or turkey also works well. For a plant-based option, add black beans or chickpeas. These choices add flavor and make the meal filling. You can mix and match to suit your taste. Feta cheese is great, but you can try other kinds too. Cheddar cheese gives a sharp taste. Goat cheese adds creaminess and tang. For a milder flavor, try mozzarella or Swiss cheese. Each cheese brings a unique taste to your frittata. Feel free to experiment with what you have at home. Spring veggies are fresh, but you can use others as seasons change. In summer, add corn and cherry tomatoes. Fall brings options like butternut squash and spinach. In winter, use kale or Brussels sprouts. This way, you can enjoy a frittata no matter the season. Mix seasonal ingredients to keep it exciting. For the full recipe, check the link. To keep your leftover frittata fresh, let it cool first. Then, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to four days. When you want to eat it, just take it out and enjoy! For best results, reheat your frittata in the oven. Preheat your oven to 350°F (175°C). Place the frittata on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also reheat it in the microwave. Just place a slice on a plate and heat for 30 seconds to 1 minute. You can freeze your frittata for longer storage. Cut it into squares and place them in a freezer-safe bag. Make sure to remove as much air as possible. It can last in the freezer for up to three months. To thaw, move it to the fridge overnight. Then, reheat it as mentioned above. Enjoy your delicious Spring Veggie Sheet Pan Frittata again! For the complete recipe, check out the Full Recipe. You can use many vegetables in a frittata. Some great options include: - Spinach - Kale - Broccoli - Mushrooms - Carrots - Peas - Artichokes Try different combinations to find your favorite mix. Using seasonal veggies adds fresh flavor and color. A frittata can last up to four days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, make sure to cool it completely before sealing. Yes! You can use a mixture of tofu and chickpea flour as a substitute. Blend them with some water to create a smooth texture. This gives a similar taste and feel to a traditional frittata. Yes, this frittata recipe is gluten-free. All the ingredients, like eggs and veggies, do not contain gluten. It's a safe option for anyone with gluten sensitivities. The ideal serving size for a frittata is about one square or rectangle piece. This recipe serves six, so each person can enjoy a nice portion. You can always adjust serving sizes based on your guests' appetites. For the full recipe, check the details above. This blog post covered how to make a tasty spring veggie sheet pan frittata. We explored main ingredients, fresh vegetables, and optional flavors. I shared step-by-step instructions for baking, along with tips to achieve fluffiness. You learned about variations, storage, and answers to common questions. Enjoy this frittata in many ways. It's a simple, quick dish for anyone. Try it with seasonal veggies or protein for flavor. Happy cooking!

Spring Veggie Sheet Pan Frittata

Get ready to brighten up your table with this delicious spring veggie sheet pan frittata! Loaded with fresh asparagus, cherry tomatoes, bell peppers, and creamy feta, this easy recipe is perfect for brunch or a light dinner. Simply whisk together eggs and milk, combine with vibrant veggies, and bake for a delightful dish your whole family will love.
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Ingredients
  

8 large eggs

1 cup whole milk

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup cherry tomatoes, halved

1 cup bell peppers (yellow or red), diced

1 cup zucchini, diced

1/2 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh herbs (like parsley or basil) for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, oregano, salt, and pepper until well combined.

      In a separate bowl, toss the asparagus, cherry tomatoes, bell peppers, zucchini, and red onion in olive oil. Spread the vegetables evenly on the prepared baking sheet.

        Pour the egg mixture over the vegetables, ensuring even distribution. Sprinkle feta cheese on top.

          Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the edges are lightly golden.

            Remove from the oven and let cool for a few minutes. Cut into squares or rectangles for serving.

              Garnish with fresh herbs before serving.

                Prep Time: 15 min | Total Time: 45 min | Servings: 6