Veggie & Sausage Frittata
This is a favorite of mine. Not overly complicated to prep and you’ll be so grateful to have it in the mornings - just reheat and go.
Packed with veggies and protein, this is how we need to start our day to support healthy hormones and sustained energy.
If we start our day with inadequate protein and mostly carbohydrates, our body burns through that fuel quickly and it tends to cause and spike (and subsequent crash) of blood sugar.
Yield: 6
Veggie & Sausage Frittata
This protein centered breakfast option is perfect to make ahead and reheat in the morning.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
- 1 lb potatoes, diced
- 8 oz sweet Italian sausage
- 3 Tbl avocado or coconut oil (plus more to grease pan)
- 1 bunch kale, chopped into thin ribbons (or sub baby spinach)
- 12 eggs
- 1 cup full fat coconut milk
- 3 Tbl arrowroot flour
- 3-4 tsp nutritional yeast
- 1 tsp dry oregano
- ¾ tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375 degrees F.
- Select a 9x9 glass or ceramic baking dish. Grease dish with 1 Tbsp oil.
- Roast potatoes on a baking sheet pan with 2 Tbsp oil and a pinch of salt until soft, about 20-30 minutes. Add chopped greens on top of potatoes and roast 3-5 minutes more just to wilt greens. Allow to cool.
- On a separate baking sheet pan, roast sausage until slightly browned, 15-20 minutes. Thinly slice sausage once cooled.
- In a large mixing bowl, add 1 egg and whisk in the arrowroot flour to evenly combine.
- Whisk in remaining eggs, coconut milk and seasoning.
- Evenly arrange potatoes, sausage and greens in the baking dish, then slowly pour in egg mixture.
- Bake until center is set and firm to the touch, about 30 minutes.
Notes
Feel free to sub different sausage or veggies, this recipe is flexible!