Roasted Veggie & Bacon Sheet-Pan Frittata Recipe

Let's make it

Step 1
Preheat oven to 400°; spray large rimmed baking pan with cooking spray. In large bowl, toss bell pepper, onion, kale, tomatoes, oil, salt and ¼ teaspoon black pepper; spread on prepared pan and roast 15 minutes or until tender-crisp and browned. Reduce oven temperature to 350°.
Step 2
On large, paper towel-lined microwave-safe plate, place bacon in single layer; cover with paper towel and cook in microwave on high 4 minutes or until crisp. Blot bacon with paper towel; coarsely chop.
Step 3
In large bowl, whisk eggs, milk, mustard, oregano, crushed red pepper, garlic powder and remaining ¼ teaspoon black pepper; stir in cheese, roasted vegetables and bacon. Pour egg mixture onto prepared pan; bake 20 minutes or until eggs are set and lightly browned on top. Cut frittata into 12 squares.

Nutrition Info

Approximate nutritional values per serving (1 square): 173 Calories, 12g Fat (4g Saturated), 205mg Cholesterol, 426mg Sodium, 4g Carbohydrates, 1g Fiber, 3g Sugars, 12g Protein

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