This Sheet Pan Shortcut Will Turn This Weekend Classic Into a Weekday Go-To
There is something about a frittata that is just about perfect. Savory fillings suspended in egg, a frittata is a fancy breakfast or brunch, an elegant lunch, or even a satisfying light supper. A frittata is one of the best dishes any leftovers can aspire to be, and they work with pretty much anything, from carbs like pasta or potatoes to any variety of vegetables or proteins. Made with or without cheese, with a lot of ingredients or just one major one, the frittata is a choose-your-own-adventure dish that is incredibly adaptable.
They can also, though, be a little fussy to pull together
Traditionally you start a frittata on the stovetop and finish in the oven, and many recipes call for the drastic step of flipping them over mid-cook, which is always more complicated and messier than anyone wants to contemplate, and more than once has resulted in the sad floorttata.
But fritattas can be easy, fast, and serve a crowd just by changing up a little bit of your technique. Just like simple weeknight suppers can be made in a sheet pan, so can a family-size frittata, no flipping needed!
The technique could not be simpler. Ready?
1. Preheat your oven to 350°.
2. Toss any vegetables or meats you want to use in a little bit of neutral oil and spread on a greased sheet pan with a minimum of a one-inch rim and put in the oven until they are either cooked through or reheated.
3. Whisk up a dozen eggs, season with salt and pepper, and if you want cheese, grate or crumble 1-1 ½ cups right into the eggs.
4. Using the large holes in a box grater, carefully grate about 4 tablespoons of butter (easier if frozen) into the egg mixture and give a good stir to distribute the cheese and butter.
5. Carefully pour the egg mixture over your roasted vegetables or meats and continue to bake for 15-25 minutes until golden-browned on the edges, a little puffed, and set in the center.
6. Remove from the oven and let rest for 5 minutes before cutting into squares.
7. Store in an airtight container for up to five days.
Better yet? You can make a week's worth of breakfasts ahead with one frittata: Just microwave slices for 30 seconds to a minute to reheat or serve a crowd. The slices make for great breakfast sandwiches as well or wrap in tortillas for breakfast tacos or burritos. This frittata can also make for a light lunch with a small salad, or a fast dinner on nights when you have little bandwidth to think about cooking. They are also a great way to use up leftover bits and pieces you have floating in your fridge.