Sheet-Pan Pesto Frittata

When Chanie asked me to create a recipe using the concept of “clean eating,” developing a dish with eggs and fresh vegetables came to mind immediately. However, I also wanted to come up with a quick and easy way to serve this meal to a crowd, hence the sheet pan! All I can say is WOW! Not only did the combination of flavors exceed my expectations, but the vibrant colors lent themselves to the beautiful presentation of this healthy meal-in-one!

SERVES 12

• 18 extra-large eggs
• ¹⁄₂ cup milk
• 1 Tbsp whipped cream cheese
• 1 tsp salt
• 1 Tbsp olive oil
• 1 Tbsp store-bought pesto
• 2 cups baby spinach leaves
• ¹⁄₃ cup crumbled feta cheese, plus additional for topping
• 1 ripe avocado, diced
• 2 Tbsp chopped fresh parsley
• 12 slices whole wheat bread
• butter or cream cheese, for smearing

ROASTED VEGGIES

• 20 pearl onions, peeled and halved
• 2 portobello mushroom caps, sliced
• 3¹⁄₂ oz (100 g) shiitake mushrooms
• 3 Tbsp + 1 tsp olive oil, divided
• ³⁄₄ tsp salt, divided
• freshly ground black pepper
• 1 pint mixed grape tomatoes, halved
• 1 clove garlic, minced

To prepare the roasted veggies:

Preheat oven to 425°F (220°C).

Place onions and mushrooms in a bowl and toss with 2 Tbsp olive oil, ¹⁄₂ tsp salt, and freshly ground black pepper. Grease a disposable aluminum baking sheet with an additional tablespoon of olive oil and place vegetables on the pan, spreading them apart. Place in oven and roast for 30– 35 minutes, or until vegetables are soft and browning lightly at the edges.

Meanwhile, toss tomatoes with remaining 1 tsp olive oil, ¹⁄₄ tsp salt, and minced garlic. Add to the baking pan in the last 15 minutes of roasting time, tossing the vegetables to combine.

While the vegetables are roasting, combine eggs with milk, cream cheese, and salt in a large bowl and blend using an electric or immersion blender. Mix 1 Tbsp olive oil together with 1 Tbsp pesto in a small bowl and set aside.

When vegetables are done roasting, remove the pan from the oven and grease well with cooking spray, making sure to coat the sides of the pan for easy removal of the frittata. (You can leave the roasted vegetables in the pan while you grease it.) Top the veggies with baby spinach leaves and sprinkle ¹⁄₃ cup crumbled feta cheese over the spinach leaves, distributing evenly throughout. Slowly pour the egg mixture over the vegetables in the pan and drizzle the pesto mixture over the eggs.

Carefully place the pan into the oven and lower the temperature to 350°F (175°C). Bake for 22–25 minutes, or just until set. Remove from oven and allow to cool for a few minutes. Cut into 12 even squares.

To serve, toast the bread and spread with either butter or cream cheese, depending on preference. Place each frittata square on top of a slice of toast. Sprinkle with diced avocado, additional feta cheese, and chopped fresh parsley.

Best if eaten immediately.

For quick and easy cleanup, line your baking sheet with parchment paper, or simply use a disposable aluminum pan.

Tip: To halve the recipe, divide the ingredients and use a 9x13- inch (20x30- cm) pan. The frittata will be a bit thicker, so you’ll have to adjust baking times accordingly

(Originally featured in Family Table, Issue 706)