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Part of my 2019 goals were to start meal prepping breakfast and lunch to make sure that- 1. I’m eating and not skipping meals and 2. That I’m not standing in the pantry looking for whatever is easiest (and not necessarily the healthiest). I really like the idea of meal prepping, but it does take a decent amount of work and planning. What’s great about this Turkey Taco Frittata is that it can be your breakfast for that morning and then it reheats really nicely for a “meal-prepped” breakfast throughout the week. Plus, it’s delicious and only takes about a half hour to make!

For this frittata, I threw in a mix of veggies that I had on hand- bell pepper, onion, jalapeño, and some spinach. But frittatas are so versatile, so throw in whatever vegetables you have or want to try. There really aren’t any bad combinations.

Let me show you how I made this Turkey Taco Frittata 👇🏻

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Preheat your oven to 350 degrees. In a large, spouted bowl, whisk together 10 large eggs, 1/2 cup heavy cream (or milk) and 1/3 cup grated parmesan cheese. Season with salt and pepper and set aside.

In a large (oven-proof) skillet, over medium heat, add 1 tbsp olive oil, 1 chopped red pepper, 1/2 cup diced red onion, and 1 diced jalapeno. Cook until the veggies become slightly soft, about 2-3 minutes.

Add 1 large minced garlic and cook until fragrant, about 30 seconds.

Now add 1 chopped zucchini and 2 cups fresh spinach. Don’t be overwhelmed by how much room the spinach takes up, it will wilt down to practically nothing.

Cook until the spinach is wilted, about 2-3 minutes. Then add 1 cup cooked turkey sausage (if the turkey sausage that you have is raw, then you will need to cook it before adding) and 2 tsp taco seasoning. Stir well to make sure that all of the veggies and sausage are coated in the seasoning.

Remove the skillet from the heat and give your egg mixture one last whisk. Now pour it over the sausage and veggies, making sure that it is evenly distributed through the skillet. Should look like this 👇🏻

Now pop the skillet into the oven. Cook it for 15-18 minutes until the eggs are puffed up and the center is set. Mine took 17 minutes.

Let it sit in the hot pan for a minute or two before slicing. You can also top it with some fresh chopped cilantro or serve it with some salsa if you’d like.

Enjoy!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.