> Gluten-Free Country Sausage Breakfast Frittata
Gluten-Free Country Sausage Breakfast Frittata
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Source: Moink Staff
This Country Sausage Breakfast Frittata from our resident recipe creator and taste tester, Lynn Fleshman, is the bee’s knees (Or should we say the pig’s oink?). It’s simple enough to whip up for your family any time of day, but bright and beautiful enough to serve at a fancy brunch or luncheon. Versatile, simple and oh so delicious! And the best part is that it’s gluten-free/ paleo compliant (and can be Whole30 if you skip the cheese) it is also made with all whole food ingredients, including Moink’s pasture-raised pork sausage. That means all the flavor, and none of the funk. Enjoy!
This recipe is gluten-free, sugar-free, and potentially dairy-free (if you leave out the optional cheese), making it a great addition to your Paleo or Whole30 menu. Follow it as written or use it as a guide for whatever leftover veggies you have lying around. If you’ve got sweet potatoes on hand, substitute those. Broccoli sliced into small florets would also be delicious. Feel free to experiment, and you’ll end up with a unique dish each time.
While a warm frittata makes a yummy breakfast on a winter morning, you can also turn it into a hearty lunch by adding a side salad. It keeps well in the fridge, too, so make it ahead and warm it up throughout the week.
- 2-3 tbsp olive oil or other cooking fat
- 1 pound Moink Pork Sausage
- ½ an onion, diced
- 2 large potatoes, cut into 1-inch cubes
- 1 green pepper, diced
- 3 handfuls fresh spinach
- ¾ tsp salt (or to taste)
- ½ tsp black pepper
- 1 dozen eggs
- Optional: 1 ½ cups shredded cheese (leave this out to stay compliant with Paleo and Whole30)
- Preheat oven to 350 degrees.
- In a large ovenproof skillet or dutch oven (I’ve used this one for years and love it) over medium heat, saute the Moink pork sausage. You may need to add a little oil to keep it from sticking to the pan. Use the back of a wooden spoon to break up the sausage as it cooks.
- Remove the cooked sausage from the skillet with a slotted spoon, leaving behind the grease. Add the onions, potatoes, and green pepper to the sausage grease and cook until the potatoes are tender. Stir frequently to keep everything from sticking to the bottom of the pan, and feel free to add a little extra olive oil. If it seems like the potatoes are taking forever to soften, you can put a lid on the skillet for a few minutes. The steam will cook the potatoes through, making them nice and tender.
- While you’re waiting for the potato mixture to cook, whisk together a dozen eggs in a mixing bowl and add the salt and pepper.
- When the potato mixture is done, add the cooked sausage and three handfuls of fresh spinach. Stir to combine and cook until the spinach wilts. Then, pour the whisked eggs into your skillet and give it a quick stir with your wooden spoon to make sure all the ingredients are evenly distributed.
- Place your skillet in the oven and bake until the eggs are set; about 20 minutes. The amount of time it takes to cook will depend partly on the size of the skillet you’re using. You can check for doneness by wiggling the skillet back and forth. If it’s jiggly, the eggs aren’t done yet. It should also feel firm to the touch. When you lightly press the top, the eggs should bounce back a little.
Optional: if you’re not trying to keep this recipe dairy-free, once the eggs have set, remove the skillet from the oven and switch it to broil. Position an oven rack directly beneath your broiler, leaving just enough room for the skillet. Sprinkle the cheese over the top and place the skillet back in the oven under the broiler for one minute, maybe two. Watch carefully and remove the skillet once the cheese is melted and bubbly.
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