Sheet Pan Frittata With Arugula Capers Feta Recipes

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SHEET PAN FRITTATA WITH ARUGULA, CAPERS & FETA



Sheet Pan Frittata With Arugula, Capers & Feta image

Like an omelette, but better. And lasts for days! As delicious cold as it is right out of the oven, this bright and briny frittata comes together in under 10 minutes, but packs as big a punch as dishes that take triple the time. The double-hit of baked and fresh arugula and cheese makes for a layered, dynamic vegetarian egg dish, worthy of any brunch party or a classed-up casual dinner.

Provided by norasingley

Categories     Breakfast

Time 38m

Yield 10 serving(s)

Number Of Ingredients 10

12 large eggs
1/4 cup half-and-half
1 1/2 cups packed grated cheese, such as cheddar, gruyere, and or parmigiano-reggiano cheese
1 packed and heaping cup baby arugula, plus additional for serving
1 medium shallot, thinly sliced
1/4 cup finely sliced chives, and or parsley
kosher salt & freshly ground black pepper
1/4 cup feta, crumbled, plus additional for serving
3 tablespoons capers
olive oil, for serving

Steps:

  • Preheat oven to 375 degrees. Spray a rimmed 18" x 13" baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.
  • In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add cheese, arugula, shallot, and herbs and mix to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking pan. Top with feta and capers.
  • Transfer to oven and bake until puffed and golden and eggs are set, about 28-30 minutes. Remove from oven and top with additional arugula and feta. Drizzle with olive oil, season with salt and pepper, and serve, cut into wedges.

Nutrition Facts : Calories 161.7, Fat 11.4, SaturatedFat 5.5, Cholesterol 239.6, Sodium 369.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.4, Protein 11.7

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES



Sheet-Pan Feta With Chickpeas and Tomatoes image

In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

Provided by Ali Slagle

Categories     easy, beans, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
2 pints (16 to 20 ounces) cherry or Sungold tomatoes
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

Steps:

  • Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)

SHEET PAN MEDITERRANEAN FRITTATA



Sheet Pan Mediterranean Frittata image

This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.

Provided by NicoleMcmom

Categories     Frittata

Time 45m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
1 ½ cups sliced zucchini
1 cup grape tomatoes, halved
½ cup diced red onion
1 tablespoon olive oil
12 large eggs
1 cup milk
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
  • Roast in the preheated oven until browned around the edges, about 7 minutes.
  • Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
  • Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
  • Return to the oven and bake until eggs are set, 17 to 20 minutes.
  • Sprinkle with dill and serve.

Nutrition Facts : Calories 239 calories, Carbohydrate 6.6 g, Cholesterol 315.1 mg, Fat 15.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 770.6 mg, Sugar 3.9 g

SHEET PAN BACON & CHEDDAR FRITTATA



Sheet Pan Bacon & Cheddar Frittata image

This family-sized fritatta is jam-packed with all of your favorite breakfast ingredients, but that doesn't mean you can't eat it for any meal of the day!

Provided by Food.com

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

10 ounces bacon
6 cups frozen grated hash brown potatoes, thawed
1/3 cup finely grated parmesan cheese
2 cups grated cheddar cheese, divided
24 eggs
1/3 cup milk
3 cups roughly chopped fresh spinach
1/4 cup sliced scallion (to garnish)
cayenne pepper sauce, for topping (Frank's)
kosher salt
ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
  • Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
  • In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
  • Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
  • In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
  • Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.

Nutrition Facts : Calories 828.7, Fat 55.9, SaturatedFat 19.1, Cholesterol 616.8, Sodium 1161.8, Carbohydrate 44, Fiber 4.1, Sugar 2.6, Protein 35.8

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