Breakfast Meal Prep Recipe
These breakfast meal prep bowls combine a cast iron sweet potato frittata with roasted sweet potato, fresh berries, and cashews, all ready in 35 minutes. Make one batch on Sunday and breakfast is handled for the whole week.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- ½ medium onion chopped
- 1 large red bell pepper chopped
- 2 cups diced roasted sweet potato
- 2 cup spinach
- 5 large eggs lightly beaten
- ½ cup almond milk
- ¼ tsp crushed red peppers
- 1 tablespoon dried parsley
- Salt and pepper
Serve it with:
- Roasted cashews
- Berries
Instructions
- Preheat oven to 400°F. Over medium-high heat, heat oil in a 9-inch cast iron skillet.
- Add onion and cook until slightly golden brown. Add peppers and cook for 3-5 minutes.
- Add roasted sweet potato and spinach. Stir well and cook for 1 minute.
- In a medium bowl whisk eggs, almond milk, red flake peppers, dried parsley, salt, and pepper.
- Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture.
- When the edges of the frittata begin to set, move the skillet to the oven. Bake it for about 10-15 minutes or until frittata is completely cooked.
Video
Notes
To store: Slice the cooled frittata and divide into four glass meal prep containers with berries alongside. Store in the fridge for up to 4 days. Keep cashews separate and add right before eating.
To reheat: Microwave covered with a damp paper towel in 60-second intervals until warmed through. You can also reheat frittata slices in a non-stick skillet over low heat for about 3 minutes per side.
To freeze: Wrap individual frittata slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1/4 | Calories: 204kcal | Carbohydrates: 19g | Protein: 10g | Fat: 10g | Cholesterol: 233mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 7g