Easter Brunch Made Easy with a Sheet Pan Frittata

From french toast to cheese casseroles, Easter brunch is chock full of decadent and hearty options. One thing’s for sure, though: It’s gotta be easy to whip up and it’s gotta feed everyone in the family. The Plated Test Kitchen found an answer in this simple, sheet pan frittata. Packed with spinach, leeks, and Parmesan cheese, this (almost) one-pan meal is as easy to make as it is to clean up after. And for added fun, slice your frittata using Easter-themed cookie dough cutters!

12 eggs
1 leek
1/2 cup goat cheese
5 cups baby spinach
1/4 bunch chives
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter, plus more for greasing
Kosher salt and black pepper


  1. Preheat oven to 300F. Grease a rimmed baking sheet with butter.
  2. Trim and discard dark green top of leek, then halve lengthwise and cut crosswise into 1/2-inch half moons. Place in a bowl and cover with cold water. Gently shake leeks to remove any dirt from layers. Thinly slice chives. Crack all eggs into one large bowl and whisk to combine well.
  3. Heat 1 tablespoon butter in a large pan over medium heat. When butter is foamy, gently scoop leeks out of water, shaking off excess liquid, (draining will get your dirt right back in there) and add to pan. Sauté, stirring occasionally, until soft and caramelized, 5–7 minutes. Add spinach and stir to just wilt, 1–2 minutes. Remove from heat and season with 1/4 teaspoon kosher salt and black pepper as desired.
  4. Add Parmesan and 1/2 teaspoon kosher salt and black pepper as desired to bowl with eggs and whisk to combine. Gently stir in sautéed vegetables and chives. Pour egg and vegetable mixture onto greased rimmed baking sheet, being sure the mixture is not overflowing. Dollop goat cheese all over eggs, then carefully transfer baking sheet to oven.
  5. Bake eggs until just set, about 15 minutes. Let cool slightly, then use your cookie dough cutters to slice out shapes. Leftovers can be refrigerated and reheated for up to 1 day.


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