Recipe By NicoleMcmom
Published Sep 30th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 8 servings Calories 239

This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It’s a cheap and easy meal that’s fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.

Recipe Ingredients

  • 1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
  • 1 ½ cups sliced zucchini
  • 1 cup grape tomatoes, halved
  • ½ cup diced red onion
  • 1 tablespoon olive oil
  • 12 large eggs
  • 1 cup milk
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 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.
  3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
  4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
  5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
  6. 6 Return to the oven and bake until eggs are set, 17 to 20 minutes.
  7. 7 Sprinkle with dill and serve.

Nutrition Facts

  • Calories 239
  • Carbohydrate 6.6 g
  • Cholesterol 315.1 mg
  • Fat 15.3 g
  • Fiber 0.7 g
  • Protein 18.2 g
  • Saturated Fat 5.3 g
  • Sodium 770.6 mg
  • Sugar 3.9 g

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Chef's Notes

I used Al Fresco(R) roasted garlic chicken sausage with onion and herbs; This is a great use for veggie leftovers and very customizable to your taste.
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