Learn how to make a frittata! This healthy, vegetable and sausage frittata is paleo, gluten free, sugar-free and dairy free. Whole30 approved breakfast!
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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
Course: Breakfast
Cuisine: American
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