Who doesn’t love a good frittata?😋
This is a nutritious and easy recipe to make with or for dad this weekend for Father’s Day! Enjoy the day of or makes for a good meal prep too!
Save this Link to make a delectable Spinach and Tomato Sheet Pan Frittata in your kitchen!
SPINACH & TOMATO SHEET PAN FRITTATA (DAIRY-FREE)
For the Veggies
- 1 tablespoon olive oil
- ½ of a medium red onion, chopped
- 1 large red bell pepper, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1 (5 ounce) package fresh baby spinach leaves
- ⅓ to ½ cup sun-dried tomatoes, patted dry and chopped (to taste)*
For Egg Base
- 12 large eggs
- ⅓ cup unsweetened plain almond milk
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- Begin by preheating the oven to 350ºF. Take a 9×13 inch baking dish and generously coat it with nonstick spray. Set it aside for later use.
- To prepare the vegetables, heat olive oil in a large skillet over medium heat. Once hot, add the onion, bell pepper, and salt. Cook for approximately 5 to 7 minutes until the vegetables become tender. Stir in the garlic and cook for an additional 30 seconds to release its fragrance.
- In batches, add the spinach to the skillet and cook until it wilts. Remove the skillet from heat and mix in the sun-dried tomatoes. Taste the mixture and adjust the seasoning with additional salt if desired.
- For the egg base, take a medium-large bowl and whisk together the eggs, milk, salt, and pepper until they are well combined and achieve a smooth consistency.
- Transfer the prepared vegetable mixture to the greased baking dish and spread it evenly. Then, pour the egg mixture over the vegetables.
- Place the baking dish in the oven and bake for approximately 25 to 30 minutes. The eggs should be cooked through, set, and appear slightly puffed. If you gently shake the dish, the center should only jiggle slightly.
- Once baked, remove the dish from the oven and allow it to cool for around 10 minutes before serving. To make it easier to release the egg slab from the pan, gently run a butter knife along the edges.
Remember, frittatas are versatile, allowing you to personalize them with your favorite ingredients. Serve this dish for breakfast, brunch, or even a light dinner while enjoying the benefits of spinach’s iron and vitamin K, along with the lycopene-packed tomatoes.