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Rainbow Roasted Vegetable Sheet Pan Frittata

A pan of roasted vegetables is always a good idea, but taking it one step further and topping it with beaten eggs and crumbled goat cheese transforms it into a satisfying and nutrient-packed savory breakfast. This foolproof method can be customized using any combo of vegetables you receive in your produce box, just be sure to use vegetables with similar cook times. Here, we’re featuring bell peppers, tomatoes, broccoli, onion and asparagus. You can use a variety of dried herbs and spices to season the vegetables and your favorite cheese, like crumbled feta or shredded sharp cheddar.

Sheet pan frittatas are perfect for feeding the family and great for meal prep and busy mornings. Cut the frittata into squares and refrigerate in an airtight container for up to 5 days. In the morning, simply reheat it in the microwave for almost instant breakfasts. You can also layer it between a toasted English muffin for a quick breakfast sandwich. It’s also delicious for lunch or dinner served alongside a simple green salad or fresh fruit.

We hope you’ll give this recipe a try using your Perfectly Imperfect vegetables! If you do, be sure to snap a photo, post it to social media, and tag us @perfectlyimperfectproduce so we can check it out.

Watch How to Make It!

Roasted Vegetable Sheet Pan Frittata

Active time: 15 Min.

Total time: 45 Min.

Servings: 6


5-6 cups assorted chopped vegetables, like bell peppers, broccoli, asparagus, tomatoes, onion, mushrooms or zucchini*


Kosher salt and pepper

Dried oregano

12 large eggs

1 cup whole milk

3 to 4 ounces crumbled goat cheese (or any crumbled or shredded cheese)

*Choose vegetables with similar cook times


Preheat oven to 425 degrees. Spray a 17x12 inch sheet pan liberally with cooking spray or oil. Add the vegetables to the pan and coat with oil and season to taste with salt, pepper and oregano. Roast for 15 to 20 minutes.

While vegetables roast, whisk together the eggs, milk, ¾ teaspoon kosher salt and ¼-½ teaspoon black pepper; set aside.

Remove vegetables from oven; reduce oven temperature to 375 degrees. Stir the vegetables on the pan and arrange them in a single layer, then top with the crumbled goat cheese. Pour the egg mixture over the vegetables.

Return pan to oven and continue to bake for about 25 minutes, or until slightly puffed around the edges and set in the middle. Allow frittata to cool for at least 10 minutes in the pan before cutting.

By Carolyn Hodges, MS, RDN

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