Sheet Pan Frittata With Roasted Peppers, Broccoli & Feta Cheese | Gail Simmons

Preheat oven to 375˚F.  Brush a half-sheet pan lightly with olive oil, paying close attention to sides and corners. Line with parchment paper allowing for a 2-inch overhang on two sides. Then brush the parchment with olive oil. 

Toss the peppers and broccoli in 1 tablespoon of olive oil, season lightly with salt and pepper and arrange evenly on the sheet pan in a single layer. Roast until vegetables start to soften and brown around the edges, about 15 minutes.

Meanwhile, in a large bowl (or wide pitcher with a spouted lip if you have one), whisk together the eggs and milk, and season with salt and pepper. Carefully pour the egg mixture over the vegetables on the sheet pan. Sprinkle with the crumbled feta and return to the oven. Bake until the frittata is just set and golden in spots, about 30 minutes. Allow to cool completely. Using parchment paper overhang, transfer the frittata to a cutting board, and slice into 12 squares. 

Frittata can be stored between pieces of parchment paper in an airtight container and refrigerated for up to 3 days, or frozen up to 3 months. If frozen, allow to thaw completely at room temperature, then reheat gently to serve.