Sheet pan frittata with kimchi

Prep 10 min
Total 35 min
Serves 6 to 8

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Ingredients

2 tbsp
canola oil, divided
1 large
sweet potato, chopped (2 cups)
2
mild Italian sausage, casing removed
12
1/4 cup
1/2 tsp
1/2 tsp
1 cup
kimchi, drained
3
green onions, chopped (1 1/4 cups)

Instructions

  • PREHEAT oven to 375F. Spray a rimmed baking sheet with cooking spray, then line with parchment, leaving overhang on all sides. Coat parchment well with 1 tbsp of the oil.
  • TOSS sweet potato in remaining 1 tbsp of oil on prepared sheet. Mix with crumbled sausage and spread in an even layer. Bake until sweet potato is tender and sausage is cooked through, 15 min.
  • WHISK eggs in a large bowl. Whisk in milk, salt and pepper. Pour over sausage mixture. Top with kimchi and green onions. Bake until eggs are set, 10 to 12 min. Cut into squares. Serve with a green salad.

 

Kitchen Tip: Top the sheet pan frittata with 1 1/2 cups shredded mozzarella during last 5 min of baking if desired.

Kitchen Tip: Leftovers can be packed in lunches the next day; they also work great on a sandwich or wrapped into a tortilla. Frittata squares can be wrapped individually and frozen, then microwaved for a quick breakfast on the go.

Nutrition

Calories 261, Protein 15 g, Carbohydrates 14 g, Fat 16 g, Fibre 2 g, Sodium 550 mg. Excellent source of folate

Chatelaine Quickies: Huevos rancheros

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