This Sheet Pan Frittata recipe transforms eggs from a basic breakfast staple into a delicious, crave-worthy meal.
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
2 tablespoons water (or milk)
1 teaspoon salt
1/2 teaspoon pepper
2 ounces (1/2 cup) shredded cheddar cheese
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.