Sheet Pan Frittata
A healthy, high-protein sheet pan frittata packed with broccoli and cheddar, perfect for an easy breakfast or brunch that feeds a crowd.
Equipment
- 15x10 inch jelly roll pan
- Parchment Paper
- Blender or Food Processor
Ingredients
- 2 cups chopped frozen broccoli thawed
- 6 ounces cheddar cheese cubed
- 12 eggs large
- 0.75 cup cottage cheese
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon cooked crisp and chopped
Instructions
- Get your oven ready by preheating it to 375ºF. Lightly grease a 15x10 inch jelly roll pan, then line it with parchment paper and give the parchment a little grease too. This makes cleanup a breeze!
- Evenly spread the thawed chopped broccoli and cubed cheddar cheese across the bottom of your prepared pan.
- In a blender or food processor, combine the eggs, creamy cottage cheese, minced garlic, salt, and pepper. Blend until everything is smoothly combined – no lumps!
- Carefully pour this delicious egg mixture over the broccoli and cheddar in the pan. Finish by sprinkling the crispy chopped bacon on top.
- Bake for 20 to 30 minutes, or until the frittata is perfectly set in the center and feels firm when gently touched. Let it cool for just 5 minutes before slicing and serving this healthy, hearty meal!
Notes
This versatile frittata is great for meal prep and can easily be customized with your favorite vegetables.
Nutrition per serving: Calories: 284, Total Carbs: 3.7g, Net Carbs: 3.0g, Fats: 20.6g, Protein: 16.5g.
