Sheet Pan Frittata With Arugula Capers Feta Food

SHEET PAN MEDITERRANEAN FRITTATA

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.

ARUGULA, FETA & DILL FRITTATA

Steps:

• Oven to 400 degrees F.
• You will need at 10" non-stick, ovenproof skillet.
• Lightly beat the eggs.
• Add the cheeses, dill and salt and pepper to taste.
• Heat the oil and garlic in the skillet over med-high heat.
• When the garlic sizzles and starts to turn golden, add the arugala.
• Cook, stirring constantly, until wilted, about 1 to 2 minutes.
• Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
• Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
• Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
• Slide or invert the frittata onto a large plate, cut into wedges and serve.

SHEET PAN BACON & CHEDDAR FRITTATA

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.