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5.0 from 12 votes

Sausage Frittata with Kale, Spaghetti Squash and Sun-Dried Tomatoes

A Sausage Frittata with kale, spaghetti squash and sun-dried tomatoes is the perfect filling breakfast, lunch or dinner. Paleo, Whole30.

Prep Time
55 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Servings: 8 -10
Calories: 207 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350ºF.
  2. 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.
  3. In a large bowl, whisk together eggs and seasonings, set aside.
  4. 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.
  5. Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
  6. 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.
  7. 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

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

% 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.