Sheet Pan Frittata with Winter Greens & Feta

because everything is better in a sheet pan

I’m painfully sore right now, and honestly, it feels GREAT.

Thanks to the wonders of childcare (hi Leslie! you’re the best!), earlier this week I got to spend an entire morning working outside in the dirt, in the sunshine, in my warmest overalls, and it was the absolute best. I know it’s still early February, but it’s time to start shaking this little farm awake – so this week, my crew and I were busy prepping beds that will get planted over the next two weeks (sugar snap peas and carrots outside, and tons of greens, radishes, turnips, etc in our caterpillar tunnels).

Let the spring bed prep begin!

It feels good to be excited to farm again. Last fall, after an exhausting growing season, I ended the year feeling entirely burnt out, and I had zero desire to be working in the dirt (which was convenient, because I’d just had a baby, so working outside wasn’t even an option). But I remember asking myself when (or if?) I was ever going to feel rested and rejuvenated enough to have the energy to farm again.

And then I’m reminded, this is the magic of winter. Even on years when I don’t have a newborn, I always take two months “off” in the winter. I’m continually impressed by farmers who have the bandwidth to churn out veggies all year long, but I need the months of December and January to rest, recharge, sleep in, watch bad TV and read books that have nothing to do with growing food.

And, without fail, every year when February rolls around, I’m suddenly itching to pull on my muddy boots and dirty overalls and get back out there. I’d like to imagine that even forty years from now, when I’m old and gray-haired and creaky-boned, the arrival of spring will still find me reaching for my mud-caked boots, eager to get outside and dig in the dirt, ready to start anew.

PS – if you’re also itching to get growing this season, check out my 4-Part *Guide to Start a Garden*! I just removed the paywall (until February 21st) on Part 1: Establishing Goals & Garden Set-Up, which is jam-packed with resources to give you the tools and confidence to get started.

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Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and from my ever-growing recipe index) to help you eat like a farmer:

• Roasted Butternut Squash Soup with Ginger, Lime & Coconut – from yours truly / Eat Like a Farmer

• Leek & Squash Mini Galettes – from

  Susan Spungen
  /
  Susanality

• Roasted Winter Vegetables with Lemon-Scallion-Parsley, Walnuts & Blue Cheese – from

  emily nunn
  / The Department of Salad: Official Bulletin

Keep reading for today’s recipe for a Sheet Pan Frittata with Winter Greens & Feta, available for paid subscribers.

I’m a sucker for sheet pan recipes, and this one is a real GEM y’all. It’s herby! It’s bright! It’s salty! It’s savory! (and a fair amount of willpower was required for me to not eat the entire tray by myself).

The next time you’re feeding a crowd for breakfast/brunch, do me (and your hungry companions) a favor and make this sheet pan frittata with winter greens & feta. It takes all of 5 minutes to whip up the eggs + a handful of other ingredients, and it’s ready after just 20-25 minutes in the oven.

This is a *choose your own adventure* kind of recipe, and you can use whatever winter greens are striking your fancy – kale, spinach, arugula, swiss chard, mustard greens (or even a mix of different greens) will all be fabulous here.

A note that this isn’t a tall, fluffy kind of frittata – it’s more like a mash-up between a frittata and an omelette. Enjoy as-is, or create a delicious tartine situation by toasting + buttering a thick slice of sourdough and topping it with a slab of this frittata.

A few additional recipe notes:

• This recipe calls for the zest of 1 lemon – and for the love of god and frittatas, DO NOT SKIP! It’s *just* the right pop of bright citrus, and a little lemon zest makes the whole thing shine.

• Make sure to spray the heck out of your rimmed baking sheet with cooking oil to make sure this deliciousness doesn’t stick to your tray.

• If feta cheese isn’t your vibe, just substitute with 1 cup of whatever type of cheese you’d like. I think goat cheese or some shredded aged gouda would be especially nice.

• As noted in the recipe, this frittata bakes in the oven for 20-25 minutes. You don’t want to overcook the eggs, so when in doubt, take them out sooner than later. Some cues to look for: the eggs should be a bit puffed, golden around the edges, set in the middle, and should be pulling away from the edges of the pan. Every oven is different, but in my oven, this is ready after 20 minutes.

Keep scrolling for the full recipe (and a handy 1-page PDF for easy printing).

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Sheet Pan Frittata with Winter Greens & Feta

Serves 6-8