Sheet-Pan Broccoli and Kale Frittata with Pecorino Romano and Chili Crisp Recipe
This vibrant Sheet-Pan Frittata combines sautéed broccoli, shallots, garlic, and baby kale with a rich mixture of eggs, cream, and Pecorino Romano cheese, baked to golden perfection and topped with creamy farmers’ cheese and a spicy chili crisp kick.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 cups small broccoli florets (Adds color and flavor)
- 1 large shallot, thinly sliced
- 12 cloves garlic, smashed and peeled (For a lovely aroma)
- 5 ounces baby kale (For nutritional punch)
Egg Mixture
- 10 large eggs
- 1 cup whole milk
- 2/3 cup heavy cream (Adds creaminess)
- 1 ounce Pecorino Romano cheese, finely grated
- 1 pinch kosher salt (To elevate flavors)
- 1 pinch freshly ground black pepper (To elevate flavors)
Toppings and Fats
- 8 ounces farmers’ cheese or part-skim ricotta (Adds creaminess)
- to taste chili crisp (For an exciting kick)
- 1 tablespoon unsalted butter (For greasing the pan)
- 1 tablespoon extra-virgin olive oil (For sautéing vegetables)
Instructions
- Preparation Preheat your oven to 350°F (175°C).
Grease a rimmed half-sheet pan with butter. - Cooking Vegetables In a large skillet over medium heat, pour in the olive oil.
Add the broccoli florets and cook for about five minutes until they’re bright green and slightly tender.
Toss in the sliced shallots and smashed garlic, cooking for another five minutes until softened and fragrant.
Add the baby kale and stir until wilted, about 1-2 minutes.
Let the vegetable mixture cool slightly. - Combining Ingredients In a medium bowl, whisk together the eggs, milk, heavy cream, and grated Pecorino Romano cheese. Season with salt and black pepper.
Spread the sautéed vegetable mix evenly across the greased sheet pan.
Pour the egg mixture over the vegetables, ensuring it seeps into every corner.
Dollop the farmers’ cheese or ricotta on top and drizzle with chili crisp. - Baking Slide the pan into the oven and bake for 15 to 17 minutes.
Check for doneness: the eggs should puff up, edges should turn golden, and the center should be slightly jiggly.
Let the frittata cool for 5-10 minutes before slicing.
Notes
Keywords: sheet-pan frittata, easy frittata recipe, vegetable frittata, baked eggs, brunch recipe
