Sheet Pan Frittata With Arugula, Capers & Feta

Like an omelette, but better. And lasts for days! As delicious cold as it is right out of the oven, this bright and briny frittata comes together in under 10 minutes, but packs as big a punch as dishes that take triple the time. The double-hit of baked and fresh arugula and cheese makes for a layered, dynamic vegetarian egg dish, worthy of any brunch party or a classed-up casual dinner.

• Ready In: 38 mins
• Serves: 10

Ingredients

• 12  large eggs
• 1⁄4 cup half-and-half
• 1 1⁄2 cups  packed grated cheese, such as cheddar, gruyere, and or  parmigiano-reggiano cheese
• 1  packed and heaping cup baby arugula, plus additional for serving
• 1  medium shallot, thinly sliced
• 1⁄4 cup  finely sliced  chives, and or  parsley
•  kosher  salt & freshly ground black pepper
• 1⁄4 cup feta, crumbled, plus additional for serving
• 3  tablespoons capers
•  olive oil, for serving

Directions

1. Preheat oven to 375 degrees. Spray a rimmed 18” x 13” baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.
2. In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add cheese, arugula, shallot, and herbs and mix to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking pan. Top with feta and capers.
3. Transfer to oven and bake until puffed and golden and eggs are set, about 28-30 minutes. Remove from oven and top with additional arugula and feta. Drizzle with olive oil, season with salt and pepper, and serve, cut into wedges.