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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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.
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