Need an easy Whole30 Breakfast solution to fill you up, then try this frittata you can cook ahead and eat throughout the week! Throughout my journey to clean eating, I have successfully completed 3 Whole30 months since 2014. While breakfast is my favorite meal, I tend to not eat it when I am in a rush, which is like always (hello, mom of 2 with special needs, plus dog, plus husband, plus full time job, etc, you get it!). So when I know I’m going to have a super busy week, and I don’t want to ruin my diet by slugging down a breakfast of sausage biscuits and hash browns at the evil drive thru, I will cook this frittata up and store it in the fridge for a quick and healthy breakfast.
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Whole30 Approved Ingredients
I have written the recipe as I usually cook it up. However, I sometimes call this my “clean out the vegetable drawer frittata” because I will use just about anything that is about to go bad. It packs it with tons of vitamins and colors. Win-win. Not throwing out cash in the dumpster and filling your gut with wholesome food just before you run out the door to discover your gas tank is empty! Crap! At least you ate well.
When I was searching for a great Whole30 breakfast frittata recipe, I knew I had to watch my ingredients very carefully. When I started scouring the meat section for breakfast sausage, I couldn’t find one single package that didn’t contain sugar or nitrates or some other non-approved ingredient in it. So I decided to head to Pinterest and see what I could find in the way of DIY sausage. Pinterest did not disappoint and I found several different versions of Paleo and Whole30 approved sausage. I ended up going with this recipe from Michele at Paleo Running Momma. I exclude the cayenne pepper in my recipe because my hubby is allergic. This is now my go to recipe for any time I need sausage for any of my other breakfast endeavors (like my Christmas Overnight Breakfast Casserole!)
Using Cast Iron
When cooking this up, I like to use my cast iron skillet. Growing up in the south, my grandma and daddy cooked in this time tested material and I remember buying my very first skillet and learning how to season it properly. I have been using one of my skillets for over 25 years and it just gets better with age. A benefit of using cast iron as opposed to non-stick pans is they will keep the food from sticking without releasing chemicals at high temperatures. You will also be moving this from stove top to oven and most non-stick pans don’t have that capability. This cast iron skillet is similar to the one I use.
Recipe
Whole30 Breakfast Frittata
Equipment
- Cast Iron Skillet
Ingredients
Sausage
- 1 lb ground pork organic
- 2 tsp poultry seasoning
- 1/8 tsp allspice
- 1/4 tsp black pepper
- 1/2 tsp fennel seeds
- 1/4 tsp nutmeg
- 1/8 tsp red pepper flakes
- 1/2 tsp sea salt fine grain
Vegetables
- 1 cup red onion diced
- 1 cup mushrooms diced
- 2 cups spinach or kale stems removed
- 1/2 cup cherry tomatoes halved
Dairy
- 9 large eggs
Optional
- salt and pepper to taste
Fats
- 2 tbsp coconut oil
Instructions
- Mix all seasonings together and hand mix with ground pork
- Heat 1 tbsp coconut oil in a cast iron skillet (or any oven-proof skillet)
- Brown sausage in skillet until cooked through and crumbles. Remove from skillet and set aside. Reserve fat in skillet to sauté vegetables.
- Add 1 tbsp coconut oil to reserved fat and sauté onions and mushrooms. (This is where I like to add in any other veggies that might need to be used like bell peppers, squash, or zucchini.)
- Once the vegetables have started to get soft (about 5 minutes), add in the spinach or kale. Sprinkle with sea salt and pop a lid on the skillet. Cook until just wilted (the color should be a bright green).
- Add back in the sausage. Stir it all together. Move the mixture toward the middle of the skillet to make a trench for the eggs.
- Scramble 8 of the eggs and pour evenly over the sausage and vegetable mixture. Use a spatula to let the eggs run to the sides of the skillet (they will act as the "crust of the pie").
- While the eggs are setting, top the frittata with the halved cherry tomatoes. Top with the remaining scrambled egg to cover the tomatoes.
- Place the pan under the broiler and cook until golden brown.
- Let cool for about 5 minutes. Run a butter knife around the edge to loosen it. Slice and serve.
Notes
I like to serve mine with some sliced avocado and whatever berries are in season.
Have you made frittata before? What ingredients do you like in yours? Share your recipe modifications in the comments below!
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