Moroccan-Spiced Egg White Frittata with Turkey Sausage & Roasted Red Pepper Confetti

Wake up to North African flavors with this protein-packed twist on brunch classics. Ras el hanout spice blend adds depth to fluffy egg whites, while turkey sausage keeps it lean. Perfect for meal prep Sundays – just reheat slices all week!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 large egg whites
• 1 lb lean ground turkey breakfast sausage
• 1 cup roasted red peppers (diced)
• 2 cups baby kale (chopped)
• 1 tbsp ras el hanout spice blend
• 1/2 tsp smoked paprika
• 1/3 cup nutritional yeast
• 1 tbsp olive oil
• 1 shallot (minced)
• 3 cloves garlic (grated)

Instructions

1. Preheat oven to 375°F (190°C). Heat oil in 10-inch ovenproof skillet.
2. Brown turkey sausage with shallot over medium-high heat (5 mins).
3. Add garlic, ras el hanout, and paprika; cook 1 minute until fragrant.
4. Stir in roasted peppers and kale; cook until wilted (2 mins).
5. Whisk egg whites with nutritional yeast until frothy (1 min).
6. Pour egg mixture evenly over sausage-vegetable base.
7. Cook undisturbed 2 mins until edges set, then transfer to oven.
8. Bake 12-15 mins until center is just set and top golden.
9. Cool 5 mins before slicing. Serve with harissa yogurt if desired.

Chef's Note

Double the spice blend and freeze for future frittatas! For extra flavor, add 1 tsp orange zest to egg whites.

Make-Ahead Tips

Refrigerate slices up to 4 days. Reheat at 300°F (150°C) for 8 mins.

Substitutions

Chicken sausage for turkey • Spinach for kale • Feta instead of nutritional yeast