Sheet Pan Frittata
Take eggs from basic breakfast staple to crave-worthy dish with this Sheet Pan Frittata recipe.
- Yield: 8 servings 1x
Scale
Ingredients
- 4 Italian lean turkey sausage links
- 1 teaspoon olive oil
- 2 cups baby spinach, roughly chopped
- 1 cup grape tomatoes, halved
- 1 cup mushrooms, sliced
- 12 eggs
- 2 tablespoons water (or milk)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces (1/2 cup) shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F. Line a 9- x 13-inch baking sheet with parchment paper or spray with cooking spray.
- Remove casings from turkey sausage. In a large sauté pan over medium-high heat, cook sausage and break up with a wooden spoon to crumble. Cook for about 8 minutes, until sausage has cooked through, browned, and no longer pink.
- Turn off heat and stir in baby spinach, tomatoes, and mushrooms, just to let the spinach slightly wilt.
- In a large bowl, whisk together eggs, water, salt and pepper. (The water helps the eggs stay fluffy, preventing a dense texture.)
- Evenly spread the sausage and vegetables in the sheet pan. Gently pour eggs over mixture, making sure eggs are evenly distributed. Sprinkle with cheese.
- Bake for 20-25 minutes, until eggs are cooked through and top begins to brown.
Find it online: https://thisunmillenniallife.com/sheet-pan-frittata/