Easy, Time-Saving, Healthy Sheet Pan Frittata Recipe
Meal prep is one of the most time consuming parts of my day unless I plan ahead. I often cook up huge batches of main dishes and side dishes and make up lunch and dinner containers for the fridge. Pop them in the microwave, chop up a salad, and done!
For breakfast, I found the easiest way to meal prep in advance and control the nutritional content is to make a sheet pan frittata. The shape and size of the pieces stack well in the fridge for minimal space optimization. And even if I want to add one of the squares to a wrap or a salad, I just need to chop or slice it up first.
What you will need:
16 oz egg whites (10 egg whites if you remove the yolks)
6 full eggs
9 oz cooked, crumbled turkey sausage
1 medium russet potato, shredded (skin included)
1 bunch green onions, chopped
Himalayan pink salt and fresh ground pepper to taste
(1) 10in x 14in sheet pan
What to do:
Preheat oven to 425 degrees.
Shred the potatoes and chop the onions.
Mix the onions and potatoes together and place them on a baking sheet. Season to taste with Himalayan pink salt and freshly ground black pepper.
Bake the potatoes and onions for 15 minutes.
Whisk the eggs and egg whites together. Season to taste with Himalayan pink salt and freshly ground black pepper.
Carefully pour the egg mixture over the hot potato mixture.
Bake for an additional 15 minutes or until eggs are set.
Slice into 12 squares. Let cool completely.
Store in sealed containers or baggies in refrigerator. Will keep for up to 5 days.