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.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

50 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Use leftovers for a quick breakfast sandwich.

Nutrition Facts

291 calories; fat 20g; cholesterol 395mg; saturated fat 8g; carbohydrates 9g; mono fat 8g; poly fat 3g; insoluble fiber 2g; sugars 5g; protein 19g; vitamin a 5114.3IU; vitamin c 17.6mg; thiamin 0.1mg; riboflavin 0.8mg; niacin equivalents 0.8mg; vitamin b6 0.4mg; folate 69.6mcg; vitamin b12 1.5mcg; sodium 635mg; potassium 550mg; calcium 269mg; iron 3.3mg.