Sheet-Pan Frittata

In a world where frittatas and quiche take over the Sunday brunch spread, there’s so much to experiment with. For me, the optimal egg to dairy to filling ratio always depends on the vibe; do I want the mixture to be super-rich and creamy, or a little more eggy? Should there be cheese mixed into the eggs, on top, or both? Greens and veggies? If you're looking for the easiest way to make a customizable brunch for a crowd, then this sheet-pan frittata is the answer. Instead of worrying about having enough food to feed friends and family of 8 to 10 people, you can lean on a sheet pan to do the work for you. Just like our classic frittata, this recipe is completely customizable. Keep reading on to learn how to make this exactly as you like it.

Add cheese—twice:
In addition to kosher salt, I season the egg and dairy mixture with a salty hard cheese, like Pecorino Romano (one of my absolute favorites). But also make sure to salt your eggs too. Top the frittata with a fresh cheese, like farmers’ cheese. Goat or ricotta would also work here.

Veggies are important:
That being said, be careful not to overdo it. You still want pockets of cheesy eggs to come through. Your main veggie should be a sturdy, stalky one, like broccoli. Include aromatics and a softer green, like baby kale or spinach. The vegetables get a jump start in the pan first to get the perfect texture.

Condiment mix-ins:
I wanted to make the chili crisp optional, but it became an integral part of the recipe once drizzled over creamy soft cheese. Keep in mind, though, that this dish will still be great without it.

Storage:
Let cool, then cut into servings and refrigerate in an airtight container up to 3 days.

Made this recipe? Let me know in the comments below!