Roasted Veggie & Bacon Sheet-Pan Frittata

April 19th 2021

Fresh Dish Foodie, Whitney, is showing us how to make this frittata loaded with crispy bacon & pre-roasted veggies. Great for serving on whole-grain toast, an English muffin or a croissant!

Microwave your bacon while your veggies roast to save time (& skip the greasy clean up!). Customize this recipe by adding your favorite veggies or spice it up with crushed red pepper flakes.

Try this recipe for breakfast, brunch or dinner:


  • Nonstick olive oil cooking spray
  • 1 large red or orange bell pepper, chopped
  • 1 small onion, chopped
  • 3 cups torn kale leaves
  • 1½ cups cherry tomatoes
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 5 slices thick-cut bacon
  • 12 large eggs
  • ½ cup reduced fat milk
  • 2 tbsp stone ground Dijon mustard
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes, optional
  • ½ tsp garlic powder
  • 1/3 cup finely crumbled feta cheese


          1. Preheat oven to 400°; spray large rimmed baking pan with cooking spray. In large bowl, toss bell pepper, onion, kale, tomatoes, oil, salt, and ¼ teaspoon black pepper; spread on prepared pan and roast 15 minutes or until tender-crisp and browned. Reduce oven temperature to 350°.
          2. On large, paper towel-lined microwave-safe plate, place bacon in single layer; cover with paper towel and cook in microwave on high 4 minutes or until crisp. Blot bacon with paper towel; coarsely chop.
          3. In large bowl, whisk eggs, milk, mustard, oregano, crushed red pepper, garlic powder, and remaining ¼ teaspoon black pepper; stir in cheese, roasted vegetables, and bacon. Pour egg mixture onto prepared pan; bake 20 minutes or until eggs are set and lightly browned on top. Cut frittata into 12 squares.

                      Roasted Veggie & Bacon Sheet-Pan Frittata

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