January 22, 2024

I have over 45 chickens right now, with two roosters. Only half are laying at present, but that still equates to many eggs daily. As a rule, I am not a breakfast person, but if I have something already prepared, I will enjoy a bite or two. I started making these sheet pan frittatas over a year ago and presently make one weekly. Once baked and sliced, this egg dish is great for breakfast and packs well for lunch on the go.

The best part of these frittatas is that I can use whatever I have. I often add cooked vegetables, bacon, or sausage in the refrigerator, some grated or cubed cheese, and a handful of fresh chopped herbs. This egg dish is a great way to use leftovers in your refrigerator. As well as the ingredients listed below, other options include cherry tomatoes, cooked broccoli, roasted squash, sun-dried tomatoes, and/or roasted peppers. 

I use a quarter sheet pan because I like my egg dish to be thicker (13 x 9 inches), but you could also use a half sheet (18 x 13 inches) or a full sheet pan (26 x 18 inches).

My chickens are of various ages, so my eggs are different sizes. As a rule, I use about 12 medium eggs and a cup of whole milk or cream for every frittata. I beat the eggs with the dairy product until frothy, season it with salt and pepper, and then pour it into the pan, spraying it with olive oil. I then scatter the chosen vegetables, meat, cheese, and herbs and pop the pan into the oven. After 20 to 25 minutes, the frittata has risen and is golden brown. 

Once cooled, I cut the frittata into squares and store them in the refrigerator wrapped in plastic wrap. Each morning, I take a square and warm it in the microwave for a few seconds before enjoying it.


Buon Appetito!
Deborah Mele


  • 2 Tablespoons Olive Oil
  • 8 Ounces Diced Pancetta or Sausage Meat
  • 1 Medium Onion, Peeled & Diced
  • 4 Cups Baby Spinach or Other Chopped Greens
  • 1 1/2 Cups Cooked, Cubed Potatoes
  • 2 Teaspoons Chopped Fresh Herbs (Parsley, Basil, or Mint)
  • 2 Cups Shredded or Cubed Semi-firm Cheese (Fontina, Asiago, Gruyere, or Mozzarella are Favorites)
  • 12 Medium Eggs
  • 1 Cup Half & Half Cream or Whole Milk
  • Salt & Pepper to Taste


  1. Preheat oven to 375 degrees F.
  2. In a frying pan, heat the oil over medium heat and then cook the pancetta or sausage meat until cooked and golden brown.
  3. Add the onions, and cook until translucent, about 3 to 4 minutes.
  4. Add the spinach and cook until the spinach has wilted, about 3 to 4 minutes.
  5. Spray a quarter or half sheet pan with olive oil spray.
  6. In a bowl, beat together the eggs, dairy, and season with salt and pepper.
  7. Pour the egg mixture into the prepared pan.
  8. Divide the meat, vegetables, and cheese mover the egg mixture, then bake for 22 to 25 minutes in preheated oven until puffy and golden brown.
  9. Cool at least 10 minutes, slice and enjoy!

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Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 554Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 328mgSodium: 470mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 27g

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