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Spinach and Tomato Sheet Pan Frittata
| Prep Time: | 10 mins |
| Total Time: | 25 mins |
| Meal Type: | Breakfast, Lunch, Dinner, Side |
| Contributed By: |
|
| Source: | Living Plate |
| Servings: | 4 |
| Download: | Download Recipe |
Ingredients
- 1 cup Sun-dried Tomatoes, drained and chopped, chopped
- 2 cup Spinach, chopped
- 1/4 tsp Garlic Powder
- 1/2 tsp Oregano, dry
- Cooking Spray
- 6 Eggs, large
- 1/2 cup Feta Cheese, crumbled (Optional)
- Salt, to taste
- Pepper, to taste
Directions
Prep
- Drain and rinse sun-dried tomatoes if using canned. Chop.
- Wash and chop spinach.
- Preheat oven to 425° Fahrenheit.
- Line sheet pan with parchment paper.
Make
- 1. Line a 9" x 13" rimmed sheet pan with parchment paper then lightly coat with cooking spray. Place the sun-dried tomatoes and spinach on the pan and then sprinkle with garlic, oregano, salt, and pepper. [You can also use an Italian Herb Blend].
- In a small bowl whisk together the eggs. Pour the eggs over the vegetable mixture. Top with feta cheese, if desired.
- Bake for 10-15 minutes or until eggs are set.
- Season with salt and pepper to taste.
