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two frittata sandwiches with lettuce and tomato on blue plates

Sheet Pan Frittata Sandwich

Course: Breakfast, Brunch, Lunch
Cuisine: Compliments many cuisines
Prep Time: 19 minutes
Cook Time: 26 minutes
Servings: 8 sandwiches
Calories: 238kcal
Author: Ten Pound Cake Company
An easy recipe to make a sheet pan frittata, perfect for sandwiches for a crowd.
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  • 9.5" x 13" sheet pan, ¼ sheet pan
  • Saute pan


  • 6 sausage links
  • 2 tablespoons olive oil
  • 6 ounces onion 172 grams, sliced
  • 3 ounces shitake mushrooms 82 grams, sliced
  • 10 eggs
  • 1 cup whole milk
  • 1 cup Emmenthaler or swiss cheese 3.4 ounces, 95 grams, shredded
  • 3 sprigs fresh thyme ¼ teaspoon, leaves removed from the stems
  • 2 tablespoons chopped chives
  • ½ teaspoon chopped parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • Preheat oven to 350°. Coat a 9.5" x 13" pan with cooking spray.
  • Caramelize the onion. Start with 2 tablespoons of olive oil in a saute pan over medium-high heat. Add the thinly sliced onions.
  • Once the onions start to brown and fond develops on the bottom of the pan, reduce the heat to medium.
  • When the fond is sticking to the bottom of the pan, add 3 tablespoons of water. Scrap the bottom of the pan, releasing anything that is sticking. Continue to caramelize the onions. Repeat this step in about another 3 minutes with another 3 tablespoons of water.
  • After the onions have been cooking for about 14 minutes and are caramelizing, add the sliced shitake mushrooms. Cook for about 5 minutes, stirring occasionally.
  • Remove the vegetables from the pan to a small bowl.
  • While the onions are caramelizing, brown the 6 sausages. Once cooked, let the sausages cool until you can slice them into pieces.
  • Also, shred the cheese and chop the herbs as you cook the onions and mushrooms.
  • Crack 10 eggs into a big bowl. Whisk together into one homogenous mix. The yolks and whites should be completely mixed together.
  • Add 1 cup of whole milk and incorporate it with the whisk.
  • Add the cooled onions and mushrooms, sausage slices, thyme leaves, chopped chives and parsley, shredded cheese, salt and pepper to the egg mixture.
  • Mix all the ingredients together. Pour the mix into the sheet pan.
  • Bake for 26 minutes, until the top of the frittata is set.


The nutrition values are for the sheet pan frittata minus the bread, lettuce, and tomato.


Calories: 238kcal | Carbohydrates: 5g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 360mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 521IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg