Recipes and Cooking Sheet-Pan Greens and Feta Frittata Making a frittata recipe for a crowd just got a whole lot easier. Rather than sticking to a skillet, bake this vegetable frittata in a sheet pan to make enough servings for 10. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 10 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 16 ounce bunch rainbow chard 1 cup cherry tomatoes, halved 1 shallot, thinly sliced ¼ teaspoon salt 12 eggs 1 cup milk 4 ounce feta cheese, crumbled ¼ teaspoon ground black pepper ¼ cup Parmesan cheese, grated ¼ cup fresh herbs, such as basil, oregano, and/or Italian parsley Directions Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Add 1 tablespoon olive oil to pan. Place in hot oven 5 minutes. Meanwhile, remove chard leaves from stems. Chop leaves (about 8 cups). Trim and thinly slice stems (about 2 1/2 cups). Add stems to baking pan. Roast 5 minutes. Add leaves, tomatoes, shallot, 1 tablespoon olive oil, and 1/4 teaspoon salt. Toss to coat. Roast 10 minutes or until chard is wilted and tomatoes soften, stirring once. Meanwhile, in a large bowl whisk eggs, milk, feta, and 1/4 teaspoon black pepper. Pour evenly over vegetables. Sprinkle with Parmesan. Bake 20 minutes or until egg mixture is set. Remove; let stand 10 minutes. Top with fresh herbs and, if desired, roasted cherry tomatoes. Makes 6 servings. Tips Use leftovers for a quick breakfast sandwich. Rate it Print Nutrition Facts (per serving) 291 Calories 20g Fat 9g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 291 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 395mg 132% Sodium 635mg 28% Total Carbohydrate 9g 3% Total Sugars 5g Protein 19g Vitamin C 17.6mg 88% Calcium 269mg 21% Iron 3.3mg 18% Potassium 550mg 12% Folate, total 69.6mcg Vitamin B-12 1.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.