Sheet pan frittata with kimchi


  • Prep Time10 mins
  • Total Time35 mins
  • Makes6 to 8 servings
Sheet pan frittata with kimchi

Photo, Erik Putz.

Chatelaine Triple Tested

The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.


  • 2 tbsp canola oil, divided

  • 1 large sweet potato, chopped (2 cups)

  • 2 mild Italian sausage, casing removed

  • 12 eggs

  • 1/4 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 cup kimchi, drained

  • 3 green onions, chopped (1 1/4 cups)


  • PREHEAT oven to 375F. Spray a rimmed baking sheet with cooking spray, then line with parchment, leaving overhang on all sides. Coat parchment well with 1 tbsp of the oil.

  • TOSS sweet potato in remaining 1 tbsp of oil on prepared sheet. Mix with crumbled sausage and spread in an even layer. Bake until sweet potato is tender and sausage is cooked through, 15 min.

  • WHISK eggs in a large bowl. Whisk in milk, salt and pepper. Pour over sausage mixture. Top with kimchi and green onions. Bake until eggs are set, 10 to 12 min. Cut into squares. Serve with a green salad.

Chatelaine Quickies: Huevos rancheros

Nutrition (per serving)

Calories 261, Protein 15g, Carbohydrates 14g, Fat 16g, Fibre 2g, Sodium 550mg.
Excellent source of folate.

Kitchen Tip: Top the sheet pan frittata with 1 1/2 cups shredded mozzarella during last 5 min of baking if desired.

Kitchen Tip: Leftovers can be packed in lunches the next day; they also work great on a sandwich or wrapped into a tortilla. Frittata squares can be wrapped individually and frozen, then microwaved for a quick breakfast on the go.