Sheet-Pan Frittata with Veggies & Cheese

Mar 16 2021
Is this a fun and delicious multi-serving egg dish? It is… but it's SO much more! This flattata is great on its own, but you could also pop a slice between toast slices for a breakfast sandwich, or even use it as filling for a morning quesadilla. We love a versatile recipe…

Hungry Girl's Healthy Cheesy Veggie Flat'tata Recipe

Print Cheesy Veggie Flattata Print

1/4th of recipe: 212 calories, 8.5g total fat (5g sat. fat), 633mg sodium, 10.5g carbs, 2g fiber, 4g sugars, 23g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 30 minutes


1 cup chopped bell pepper

1 cup chopped onion

3 cups roughly chopped spinach

1/4 cup light/reduced-fat cream cheese

2 cups (about 16 large) egg whites or fat-free liquid egg substitute

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/8 tsp. black pepper

1 cup shredded part-skim mozzarella cheese


Preheat oven to 375 degrees. Spray an 11” x 17” baking sheet with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until softened and lightly browned, about 5 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.

Transfer to a large bowl. Add cream cheese, and stir to coat. Add egg whites/substitute and seasonings, and mix well.

Transfer mixture to the baking sheet. Bake until firm and cooked through, about 18 minutes.

Top with mozzarella. Bake until melted, about 3 minutes.


Chew on this:

Happy March 16th, National Artichoke Heart Day! If you haven't made this Spinach Artichoke Chicken Spaghetti Squash yet, now is the perfect time…

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