Breakfast Frittata (Whole30/Paleo/Keto Friendly)

Frittata-Plated.jpg

During my first introduction into the world of Whole30, I followed the plan to a T. I shopped at Trader Joes, Whole Foods, Fresh Market and as many local farmer's markets as I could find. Of course, I was living in the Seattle, Washington area so there were a lot of options within a reasonable driving distance. Since moving to the Midwest, it has taken a while for me to really commit to another Whole30 just due to a lack of good, quality, organic food that is easily accessible. But I am determined to try again, even if all of my food can't be locally sourced. One of my go-to breakfast meals has been the breakfast fritatta. I have posted pictures of this one on my Instagram account several times so I decided it was probably time to make a recipe post. I tend to vary the ingredients, mainly the vegetables, depending on what I have in the refrigerator. But the basic recipe of proteins tends to stay the same every time. So here it is. Let me know how you like your fritatta.

  1. I start by making a version of Michelle's Easy Homemade Breakfast Sausage Recipe minus the cayenne pepper (since my husband is allergic). Instead of making them into patties and frying in ghee, place the coconut oil in an iron skillet and cook up the sausage until it's browned.
  2. Since I'm also counting points on Weight Watchers, I like to save on points so I divide the sausage in half, saving half for meals later in the week. Remove the other half of the sausage from the skillet and reserve in a bowl for later. Leave the oil/drippings in the skillet.
  3. Add the diced onion, mushrooms and peppers to the skillet and saute until soft. This is where I may vary the ingredients a bit. Sometimes it's a red or green pepper, sometimes I don't use mushrooms. Other times I use red instead of yellow onions. Just depends on what I have in the fridge. Often, this is my "oops, the veggies are going bad, need to cook them quick!" recipe. LOL :D                                                                     
  4. Once the vegetables are soft, add in the spinach (or kale, whatever you like best) and a dash of salt. Saute just until the spinach is wilted.                                                                                   
  5. Add back in the sausage and mix everything together so it will be evenly distributed once you add 8 of the whisked eggs.
  6. At this point, I add the tomatoes and let the eggs cook on the stove top for a few minutes. This allows the tomatoes to get set in the egg mixture. Just before I put the fritatta in the oven, I add 1-2 more eggs on top, just enough to cover all of the sausage (you want enough to get everything set in the egg mixture).                                                                                                         
  7. Put the skillet into the oven. Broil until browned on top and the egg is coming away from the sides of the pan.                                                                                                                                            

Let cool a little then run a knife around the side. Cut into 8 slices and serve up with your favorite sides. ENJOY!                                                                                                                        

 

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