Vegetable and Sausage Frittata
Learn how to make a frittata! This healthy, vegetable and sausage frittata is paleo, gluten free, sugar-free and dairy free. Whole30 approved breakfast!
Servings: 8
Calories: 220kcal
Ingredients
- 3 tablespoons coconut oil
- 1 cup diced carrots
- 1 1/2 cups diced zucchini
- 1/2 cup red pepper diced
- 1 cup crumbled breakfast sausage already browned
- 8 large eggs
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a 10" cast iron skillet over medium heat. Add the coconut oil and allow it to get hot.
- Saute the carrots, zucchini and pepper in the hot oil for about 5 minutes or until the vegetables are soft.
- Add the browned sausage.
- Use a whisk attachment for a mixer and beat the 8 eggs on medium speed until they are light and frothy, about 3 minutes.
- Pour the frothy eggs over the cooked veggies. Turn down the stovetop to medium-low and use the spatula to gently move the veggies just a bit, allowing the eggs to soak down to the bottom of the pan. There will still be frothy eggs on top. Don't stir too much.
- Allow the frittata to cook for 7-10 minutes, until the edges are set.
- Turn the oven on to broil and make sure the oven rack is in the middle of the oven.
- Place the cast iron skillet into the oven and broil for 2-3 minutes or until the top is golden brown. Watch carefully since the frittata will cook quickly under the broiler.
- Slice and serve warm.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 207mg | Sodium: 563mg | Potassium: 273mg | Sugar: 1g | Vitamin A: 3305IU | Vitamin C: 17.2mg | Calcium: 40mg | Iron: 1.4mg