Packed with veggies and plenty of protein, this delicious Sheet Pan Frittata makes your life easy. It’s way to feed a crowd or prep breakfast for the whole week.
I’m always in search of more high protein low-carb breakfast ideas, especially for busy weekday mornings. And this easy Sheet Pan Frittata satisfies all of those requirements. And then some!
How can you go wrong with an easy keto frittata with cheddar and broccoli? Full of veggies, protein, and healthy fats, it’s an ideal low carb meal. Did I mention that it includes crisp bacon, too? Oh, and it’s baked on a sheet pan to make it extra easy.
There are so many great ways to use your sheet pans for healthy keto meals. Readers adore my keto sheet pan pancakes, and I love making keto chicken thighs as a sheet pan meal too. Cooking sheet-pan style allows you to make a large amount of servings at one time. It’s perfect for feeding a crowd but also great for prepping meals in advance.
I love making keto frittata the classic way, in a pan on the stovetop. But Sheet Pan Frittata is seriously delicious and easy too!
Why we love this recipe
This recipe makes a fabulous breakfast or brunch, but we also love to make it for dinner!
- So, so easy! Sheet pan frittata takes basic ingredients and only 10 minutes of prep time.
- Infinitely adaptable: Not a fan of broccoli? Switch it up for another low carb vegetable. Feel free to swap in your favorite cheese too. Really, the flavor profile is up to you!
- Great macros: With 17 grams of fat and less than 4 grams of carbs, this recipe is ideal for people on low carb and keto diets.
- Ideal for meal prep: I adore this recipe is because I can make a big batch of breakfast for the week ahead. It stores nicely in the fridge for up to 5 days and it can be frozen in individual servings for several months.
- Easy clean up: This frittata recipe dirties only your blender (or food processor) and a sheet pan. No fuss, no muss!
Reader’s Thoughts
“Finally found a breakfast that my 10yr old T1D loves. I can make it on a lazy Sunday and just warm up in the morning before school. So healthy and his blood sugar numbers stay steady until lunch.” — Tammie
Ingredient Notes
- Broccoli: I recommend using chopped, frozen broccoli for simplicity’s sake. Raw broccoli requires a little pre-cooking, but thawed frozen broccoli can be added as is.
- Cheddar: You can use sharp cheddar or mild, depending on your personal preference.
- Eggs: A good frittata is all about the eggs!
- Cottage cheese: Cottage cheese is a great addition to make the frittata even higher in protein. You can also use ricotta.
- Garlic: I prefer the flavor from real garlic versus using garlic powder.
- Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
- Salt and pepper
Step by Step Directions
- Prep the pan: Lightly grease a 15×10 jelly roll pan and line with parchment. Grease the parchment. Scatter the pan with the chopped broccoli and cubed cheddar.
- Blend the eggs: In a blender or food processor, combine the eggs, ricotta, garlic, salt, and pepper. Blend on high until well combined.
- Add the egg mixture: Pour the egg mixture all over the broccoli and cheddar. Sprinkle the top with chopped bacon.
- Bake. Bake at 375ºF for 20 to 30 minutes, until the frittata is cooked through in the center and firm to the touch. Remove and let cool 5 minutes before cutting into slices and serving.
Tips for Success
This is an easy recipe with only 6 ingredients, and it takes only about 40 minutes, start to finish. Here are my best tips to get a truly delicious sheet pan frittata.
Using frozen veggies that have been thawed simplifies the process. They are already softened by the freezing and thawing process, so you don’t need to pre-cook. And they are just as nutritious as their fresh counterparts, since they are frozen at the peak of freshness.
Check the size of your sheet pan. First, it must have rims that are at least 1 inch deep to hold the frittata in. I like the smaller 15×10 inch jelly roll size, to make the frittata deeper. But a 17×12 inch pan works as well. Your frittata will cook a little faster.
Line the pan with parchment, to ensure that the frittata doesn’t stick to the pan.
Check on the frittata while it’s baking. You don’t want to overcook it and how long it takes depends on both your pan and your oven. Make sure it’s set in the middle and then remove it.
Frequently Asked Questions
You can use dairy-free substitutes for this recipe. I recommend finding a dairy-free substitute for the cottage cheese to give it a fluffier, creamier consistency.
This is an ideal recipe for meal prep! The frittata will keep in the fridge in an air tight container for up to 5 days, as long as your ingredients were fresh. You can also freeze it in an airtight container for up to 3 months. Thaw before gently reheating in the oven or microwave.
This keto sheet pan frittata recipe has 3.7g of carbs and 0.7g of fiber per serving. If you count net carbs, it has 3 grams.
More High Protein Breakfast Ideas
Sheet Pan Frittata
Servings: 8 servings
Packed with veggies and plenty of protein, this delicious Sheet Pan Frittata makes your life easy. It’s way to feed a crowd or prep breakfast for the whole week.
- 2 cups (176 g) chopped frozen broccoli, thawed
- 6 ounces (170.1 g) cheddar, cubed
- 12 large eggs
- 3/4 cup (186 g) cottage cheese
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 6 pieces bacon, chopped, cooked crisp
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Preheat the oven to 375ºF. Lightly grease a 15×10 jelly roll pan and line with parchment. Grease the parchment.
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Scatter the pan with the chopped broccoli and cubed cheddar.
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In a blender or food processor, combine the eggs, cottage cheese, garlic, salt, and pepper. Blend on high until well combined.
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Pour over the broccoli and cheddar. Sprinkle the top with chopped bacon.
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Bake 20 to 30 minutes, until the frittata is cooked through in the center and firm to the touch. Remove and let cool 5 minutes before cutting into slices and serving.
Storage information: Store the frittata in a covered container in the fridge for up to 5 days or in the freezer for several months.
Serving: 1serving = 1/8th of recipe | Calories: 284kcal | Carbohydrates: 3.7g | Protein: 16.5g | Fat: 20.6g | Fiber: 0.7g
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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