Everything is on a sheet pan these days, and a frittata is no exception. This fluffy egg dish is a crowd pleaser and super-simple to throw together.

1 tablespoon olive oil
3 scallions, chopped
½ lb. ready sliced mushrooms
1 cup frozen asparagus cuts and tips
6 eggs
1 tablespoon milk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup shredded cheddar cheese
Cooking spray

1. Preheat oven to 425°F and place a rimmed quarter-sheet pan in the oven to heat up. In a skillet, heat up the olive oil over medium-high heat. Cook the scallions for a minute, and then add the mushrooms and asparagus into the pan. Cook for 5 minutes and then set aside.
2. In a bowl, whisk the eggs. milk, salt and pepper. Fold in the cheese. Remove the baking sheet from the oven (careful, it’s hot!) and spray it with cooking spray. Pour the egg mixture into the sheet pan and top with cooked scallions, mushrooms and asparagus.
3. Bake for 12-15 minutes. Cut into squares and serve.

*I love using the quarter sheet pan size because you can fit multiple pans of different foods in the oven at the same time.

Yields: 4-6 servings

For more great recipes, check out this weeks issue of Whisk by Ami