You don't need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.
Ingredients
Olive oil
Zest of two lemons
12 eggs
1/4 cup heavy cream
1/2 teaspoon fine grain sea salt
1/4 teaspoon freshly ground pepper
3/4 cup well-chopped kale, stems removed
4 scallions, thinly sliced, green parts included
For serving: toasted nuts, chives, drizzle of olive oil, crushed potato chips, and/or a bit of grated cheese
Directions
Preheat oven to 325°F / 160°C with a rack in the top and bottom thirds of the oven.
Rub a quarter sheet pan (13 x 9 x 1 inches) with a bit of olive oil. You want to make sure there is coverage all across the bottom and up the sides. Line with parchment paper, and press out any bubbles or gaps. Sprinkle the zest of one of the lemons across the pan.
In a large bowl whisk together the eggs, cream, salt, pepper, and the zest of the other lemon. Stir in the kale and green onions. Pour the mixture into the prepared sheet pan and carefully transfer to the oven.
Bake for 25-30 minutes, or until the eggs are a bit puffy and well set. Remove from oven and serve with any additional toppings you like.
