Sheet Pan Mediterranean Frittata
This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
Ingredients
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1 (12 ounce) package chicken sausage, sliced in ½-inch rounds
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1 ½ cups sliced zucchini
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1 cup grape tomatoes, halved
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½ cup diced red onion
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1 tablespoon olive oil
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12 large eggs
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1 cup milk
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¾ teaspoon kosher salt
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½ teaspoon ground black pepper
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¼ cup crumbled feta cheese
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1 tablespoon chopped fresh dill
Method
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Preheat the oven to 400 degrees F (200 degrees C).
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Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
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Roast in the preheated oven until browned around the edges, about 7 minutes.
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Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
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Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
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Return to the oven and bake until eggs are set, 17 to 20 minutes.
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Sprinkle with dill and serve.
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