Mediterranean Sheet Pan Eggs
A light and fluffy egg frittata topped with various colorful vegetables and feta cheese. This dish is perfect for a light brunch or a meal prepped at the beginning of the week so that you have a delicious, healthy breakfast to help get you going!
Equipment
- Oven
Ingredients
- 2 cups cherry tomatoes halved
- 6 garlic cloves minced
- 1/2 medium red onion thinly sliced
- 2 tbsp olive oil extra virgin
- 2 cups spinach OR arugula
- 12 eggs large
- 1 zucchini thinly sliced, half moons
- 1/4 cup feta cheese crumbled
- 1/2 tsp salt and pepper
Instructions
- Preheat the oven to 400℉
- Add the cherry tomatoes, garlic, and red onion in a medium bowl. Toss in olive oil to coat and transfer to a nonstick baking dish. Roast for roughly 15-20 minutes or until the tomatoes blister and the red onion softens.
- While the tomatoes and red onion are roasting, crack 12 eggs into a large mixing bowl and whisk to scramble. Add in the spinach, zucchini, feta, salt and pepper and mix again to combine well.
- Remove the sheet pan with the tomatoes from the oven and toss the tomato, onion, and garlic mixture before pouring the egg and veggie mixture over the top.
- Reduce the oven temperature to 350℉ and let the frittata bake for another 20 minutes or until the eggs are fully cooked through. You can garnish this dish with more feta cheese. Serve immediately and enjoy!
Nutrition
Calories: 101kcalCarbohydrates: 2gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 166mgSodium: 199mgFiber: 0.4gSugar: 1g
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