Broccoli cheddar sheet pan frittata

Try stacking this delicious frittata between slices of rustic bread.

About this recipe

When life gives you broccoli, make a vegan frittata. The savory flavor combination of broccoli and cheddar in this frittata is elevated by the burst of juicy roasted tomatoes on top. A sprinkle of thyme, Dijon mustard and garlic powder takes this protein-rich frittata over the finish line of flavor.

There are a few great perks to making your frittata on a sheet pan: 1) It cooks faster, 2) It’s easy to scale up for feeding a crowd and 3) It yields perfect slices for stuffing into sandwiches or wraps. Plus, we swear the leftovers taste even better. It will keep in the fridge for 4 to 5 days or in the freezer for 2 to 3 months, making this veggie frittata the delicious gift that keeps on giving. Because you can make it ahead of time, it’s ideal for a big family brunch or vegetarian meal prep.

This sheet pan frittata is just about the easiest frittata you’ll ever make. Once you’re a frittata pro, try another Just Egg frittata recipe, like our spring veggie frittata or butternut squash leek frittata. Have you ditched your oven for an air fryer? Well, you can make a frittata in your air fryer too. Discover more plant-based recipes and healthy breakfast ideas with Just Egg on our cookbook page.

Serves 6-8

1 ½ to 2 16 oz. cartons pourable Just Egg
4 cups broccoli, chopped very small (from about 1 large head or 2 medium-small)
1 small yellow onion, diced small
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¾ cup cherry tomatoes, mixed color, halved
½ cup plant-based cheddar cheese, shredded or crumbled
Salt & pepper

Equipment

Rimmed baking sheet (9x13)
Knife

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Preheat oven

Preheat your oven to 425°F. Line a quarter sheet pan (9”x 13”) with a one-inch rim with parchment paper or coat it with non-stick cooking oil spray.

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Roast the broccoli

Chop the onion and broccoli and transfer them onto the prepared sheet pan. Drizzle with a touch of olive oil and season with the dried thyme, along with a hefty pinch of salt and pepper. Stir to coat evenly, then roast for 10 to 13 minutes, until the broccoli is tender and just starting to brown on the edges. Remove from the oven and reduce the oven heat to 375°F.

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Add the Just Egg

While the veggies roast, pour 1 whole carton of the Just Egg into a medium bowl and whisk in the Dijon mustard and garlic powder. After you pull the sheet pan of veggies from the oven, pour the Just Egg mixture evenly over the pan. Open the second Just Egg carton and pour in more egg until your sheet pan is nearly filled. (The frittata will puff up only slightly while baking, so it isn’t likely to overflow.) Sprinkle evenly with plant-based shredded cheese. Finally, arrange the halved cherry tomatoes on top, cut side facing up so the moisture can bake off.

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Bake the frittata

Bake the frittata for 25 to 35 minutes, until the eggs are set through the middle.

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Serve

Let it cool for 10 minutes. Sprinkle with coarse salt and freshly cracked pepper. Slice and serve. Stuff it into sandwiches or wraps.

Note: This frittata will keep well in the fridge for 4 to 5 days, or frozen for 2 to 3 months. To freeze, wrap in foil or parchment and seal in a plastic bag.

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