A macro and meal prep friendly frittata recipe featuring chorizo and potatoes, perfect for a healthy breakfast that holds up well throughout the week. The baking method helps prevent the dish from becoming watery when stored.
1. Chop the onion, zucchini, and potato.
2. In a pan, break up chorizo and add potatoes and onion. Cook for 10 minutes.
3. While the chorizo cooks, pre heat oven to 350* F.
4. In a bowl, mix egg whites, seasonings of choice, and 4 tbsp nutpods (can also sub for heavy cream, regular milk, or almond milk).
5. Add zucchini into chorizo mixture and cook for 5 additional minutes.
6. In an oven safe dish, mix egg white mixture, chorizo mixture, and 1 cup fat free cheese. Add additional seasonings if needed.
7. Toss in the oven for 25-30 minutes or until the egg whites are cooked thoroughly.
8. Cool and divide into 4 even servings. This can be enjoyed alone or with toppings and sides of choice.
