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Herb and Goat Cheese Sheet Pan Frittata Sandwiches For Dinner

Herb and Goat Cheese Sheet Pan Frittata Sandwiches
Prep Time
30 min
Cook Time
20 min
Yields
4 servings

This sheet pan frittata sandwich has become one of my go-to meatless meals on a weeknight because it’s easy to prepare, packed with protein and incredibly satisfying. I’ve kept the ingredient list simple to cut down on prep time but if you have any roasted veggies, nubs of cheese or leftover breakfast bacon hanging out in the fridge, feel free to add those in as well.

Store extra frittata squares in the freezer, layering a piece of parchment paper between each slice to prevent them sticking together. When you are ready to eat them, just thaw in the fridge overnight and then, give them a quick zap in the microwave before stuffing into a sandwich and devouring!

Related: 10 Egg Recipes You Need to Try for Dinner

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ingredients

Olive oil, for greasing
16
eggs
1
tsp salt, plus more to taste
½
tsp black pepper, plus more to taste
1
tsp paprika
3
Tbsp heavy cream
1
cup chopped herbs (e.g. parsley, cilantro, dill, scallions, basil and/or tarragon)
¾
cup goat cheese
8
focaccia slices (or other bread of choice)
2
ripe avocados
Red or green pesto, to taste
Calabrian chili spread, to taste
8
handfuls arugula
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directions

Step 1

Preheat oven to 325°F. Grease a rimmed 18×13-inch sheet pan with olive oil, line with parchment paper and then grease again with a little more oil. Set aside.

Step 2

Crack the eggs into a large bowl. Add salt, pepper, paprika and cream. Whisk until no streaks of egg white remain.

Eggs whisked together in a bowl
Step 3

Fold in the chopped herbs.

Herbs added to bowl
Step 4

Pour egg mixture onto the lined sheet pan. Crumble the goat cheese with your fingers and evenly disperse it over the eggs.

Eggs in a sheetpan topped with goat cheese
Step 5

Bake for 15-20 minutes until the frittata is set but not rubbery.

Eggs in sheetpan, baked
Step 6

Slice the frittata into rectangles or squares to fit the shape of your bread. Cut open the avocados and slice them thinly. Slather sliced bread with pesto and Calabrian chilies. Add a few slices of avocado for each sandwich and season with additional salt and pepper. Stuff each sandwich with 2-3 slices of frittata and a handful of arugula. Slice in half and serve immediately.

Herb and Goat Cheese Sheet Pan Frittata Sandwiches

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