Sausage Frittata with Kale, Spaghetti Squash and Sun-Dried Tomatoes
User Reviews
5.0
12 reviews
Excellent
Sausage Frittata with Kale, Spaghetti Squash and Sun-Dried Tomatoes
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A Sausage Frittata with kale, spaghetti squash and sun-dried tomatoes is the perfect filling breakfast, lunch or dinner. Paleo, Whole30.
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Ingredients
- 1 tablespoon olive oil enough to coat skillet
- 1/2 medium onion diced
- 1/2 tablespoon minced garlic
- 12 ounce package chicken sausage cut into 1/2" slices (I used Bilinskis)
- 10 large eggs
- 3 tablespoons nutritional yeast optional
- 1 teaspoon Italian or all-purpose seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pink salt
- 1/2 teaspoon black pepper
- 1 bunch kale stems removed and chopped, equal to about 2 cups
- 2 cups cooked spaghetti squash noodles about 1 small spaghetti squash
- 1 package sun-dried tomatoes sliced
Instructions
- Preheat oven to 350ºF.
- Heat 10" cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
- In a large bowl, whisk together eggs and seasonings, set aside.
- Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid. Add in sun-dried tomatoes.
- Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
- Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
- Cool. Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!
Notes
- To prep spaghetti squash, preheat oven to 400ºF. Cut lengthwise and scoop out seeds. Oil insides of squash and place face down on baking sheet. Bake for 45-50 minutes, until squash is soft and noodles come out with fork. Prep time includes baking squash.
- Nutrition approximate, based on eight servings.
Nutrition Information
Show Details
Serving
1/8 recipe
Calories
207kcal
(10%)
Carbohydrates
11g
(4%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Cholesterol
262mg
(87%)
Sodium
432mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 207kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 262mg | 87% |
| Sodium | 432mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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