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Sheet Pan Omelet & Breakfast Potatoes
Sheet Pan Omelet & Breakfast Potatoes
Recipe makes 6 meals
Nutrition Profile
Calories: 278kcalCarbohydrates: 27gProtein: 23gFat: 7g
Ingredients
- 32 oz Egg Whites Liquid
- 28 oz Breakfast Potatoes
- 6 cups Spinach chopped
- 2 Tomatoes chopped
- 1 Yellow Onion chopped
- 12 tbsp Light Sour Cream
- 1-2 tbsp Hot Sauce
- 2 tbsp Olive Oil divided
- 1 tbsp Lemon Juice
- 1 tsp Paprika
- 1/2 tsp MSG
- Salt and Pepper to taste
Instructions
- Start by chopping your spinach, onion, and tomatoes.
- Heat 1 Tbsp of olive oil over medium-high heat. Add in your onions and cook for 1 – 2 minutes then add in your tomatoes. Cook until most of the liquid is cooked out of them, stirring occasionally.
- Once most of the liquid is cooked out, start adding your chopped spinach little by little. As the spinach cooks down, add more until it has all been added.
- After the spinach has cooked down a little, add 1 Tbsp of lemon juice, 1 tsp paprika, add 1/2 tsp MSG. Stir and taste, then add salt and pepper to preference. Remove from heat.
- Pour your cooked vegetables into your sheet pan and spread out evenly. Pour your egg whites over the vegetables and cook in the oven at 350 °F for 30 – 40 minutes or until the eggs are cooked all the way through. A quick way to check is the gently shake your pan. If it doesn't jiggle in the middle, it should be done.
- While your eggs are cooking, heat 1 Tbsp olive oil in a pan over medium-high heat. Add in your breakfast potatoes and cook to desired doneness. Add salt and pepper to taste and set aside.
- For your sauce, simply add 12 Tbsp of light sour cream to a bowl and add 1-2 Tbsp of hot sauce and mix well.
- Once your eggs are done, cut into 6 even pieces and portion everything out. Add 2 Tbsp of your sour cream on top.
- Enjoy!
Notes
• This meal is pretty low calorie, so you have the flexibility to add some bacon or sausage. You can even add some shredded cheese on top of the omelet or potatoes. Any one of these options will also increase the protein content for the meal.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
