Sheet Pan Veggie & Bacon Frittata
A simple and delicious sheet pan frittata loaded with fresh vegetables and crispy bacon, perfect for a healthy breakfast or easy meal prep. This keto-friendly recipe makes enjoying a wholesome meal a breeze!
Equipment
- Sheet Pan
- Blender or Food Processor
Ingredients
- 2 cups broccoli chopped, frozen, thawed
- 6 ounces cheddar cheese cubed
- 12 large eggs
- 3/4 cup cottage cheese or ricotta for a creamier texture
- 4 cloves garlic fresh, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon crispy cooked, chopped
Instructions
- Get Ready: Preheat your oven to 375°F. Lightly grease a 15x10 inch sheet pan (with a rim!) and line it with parchment paper, then grease the parchment too.
- Layer the Goodness: Spread the thawed chopped broccoli and cheddar cheese cubes evenly across the prepared pan.
- Blend the Base: In a blender or food processor, combine the eggs, cottage cheese, minced garlic, salt, and pepper. Blend until everything is smoothly combined.
- Assemble & Top: Pour this creamy egg mixture over the broccoli and cheese in the pan. Sprinkle the chopped, crispy bacon on top.
- Bake to Perfection: Bake for 20-30 minutes, or until the frittata is firm in the center and cooked through. Let it cool for 5 minutes before slicing and enjoying this healthy meal!
Notes
Enjoy this healthy and versatile frittata! Let it cool for 5 minutes before slicing. This recipe is great for meal prep or a nutritious breakfast.
Nutrition Information (per serving):
- Calories: 284kcal
- Total Carbohydrates: 3.7g
- Net Carbs: 3.0g
- Fats: 20.6g
- Protein: 16.5g
- Fiber: 0.7g
