Sheet Pan Vegetable Frittata

Looking for a healthy, high-protein meal that comes together in minutes? This sheet pan frittata is a great way to incorporate more vegetables into breakfast and is a perfect meal-prep option for busy weekdays, while using kitchen staples.

Ingredients4 servings

• 8 large eggs
• 3 tbsp black olives, sliced
• 2 tbsp full fat unsweetened Greek yogurt
• 1/2 cup sliced mushrooms
• 1/4 cup quartered artichoke hearts, drained and roughly chopped
• 1/4 cup feta, crumbled
• 1 tbsp parsley, minced

Directions

1

Preheat oven to 375°F. Grease a rimmed half sheet pan and set aside. In a large bowl, vigorously whisk eggs and Greek yogurt.

2

Pour into greased sheet pan. Sprinkle with mushrooms, artichoke hearts, black olives, and feta crumble. Transfer to oven and bake 15-28 minutes, until eggs are set. Allow to cool for 5-10 minutes, then slice and garnish with fresh parsley.

Note: This recipe can be easily adapted by using different types of vegetables such as sun-dried tomatoes or kale.

Happy cooking 🥰 ☀️