Take eggs from basic breakfast staple to crave-worthy dish with this Sheet Pan Frittata recipe
Typically, when my family asks what I want for breakfast on Mother’s Day, I know what my answer is going to be.
Don’t get me wrong, I have every intention of eating breakfast. But the idea of my husband and boys trying to navigate their way in my kitchen and cook together does not give me a warm and fuzzy feeling. It gives me the “somebody is either gonna make an awful mess or be totally stressed out in the process” feeling. And who wants that as a Mother’s Day present?
God love all you ladies and gents who are a cooking couple. My husband and I aren’t like you. We’re good people, but the kitchen is mine, and mine alone around here. And while I am *gradually* bringing my boys into the kitchen, a major holiday isn’t when I want that education to happen.
In years past, I’ve asked if we could take a leisurely morning out together to get coffee and muffins. But I think this easy sheet pan frittata is a great way to have a leisurely breakfast that doesn’t involve a lot of fuss and fanfare in the kitchen.
My favorite part of this recipe
Taste is top-notch, but the simplicity of this easy breakfast is what I love most.
Frequently Asked Questions about Sheet Pan Frittata
Can I use other cheeses in place of the Cheddar cheese?
Yes. I actually recommend giving goat cheese or feta cheese a try at some point if you decide to make this recipe. Start with Cheddar, but then see if the others become your favorite way to enjoy a frittata. (I’m particularly fond of crumbled feta in this recipe.)
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