Sheet Pan Frittata

5 from 1 vote

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 12 slices

Preheat the oven to 400°F. Spray an 18×13-inch sheet pan with nonstick cooking spray or line it with parchment paper.
Chop 1 lb of bacon into small pieces (I used kitchen scissors) and cook it in a frying pan over medium-high heat until the pieces are crispy. Once cooked, add the bacon to a paper towel to remove excess grease. Set aside.
In a bowl, combine the 1 cup thinly sliced zucchini, 1 cup chopped grape tomatoes, and 2 cups of baby spinach. Season with 1 Tbsp of olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss together.
Spread the seasoned vegetables onto the prepared baking sheet. Bake at 400°F for about 15 minutes, or until the vegetables are tender and slightly browned. IMPORTANT: After the vegetables are done, reduce the oven temperature to 350°F.
In a large bowl, beat together 18 large eggs, ½ cup of half and half cream, 1 tsp salt, ½ tsp black pepper, and 1 Tbsp fresh thyme (or 1 tsp dried thyme).
Once eggs are beaten, stir in 1 cup of shredded cheddar cheese and the 1 lb cooked chopped bacon.
Pour the egg mixture onto the baking sheet with the roasted vegetables. Now use a fork to gently move the vegetables and eggs around evenly.
Carefully place the baking sheet in the oven and bake at 350°F for 18-20 minutes, or until the eggs are fully set and lightly golden on top (I cooked mine 18 mins). Remove from oven to let cool 5 minutes, then slice and use a spatula to scoop onto plates. Serve and enjoy!

The nutritional information provided is an estimate and is per serving.

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