Sausage, Broccoli, and Red Onion Frittata
Whole30, Paleo, Gluten Free frittata made with eggs, compliant sausages, broccoli, and onions.
Servings 4 servings
- 6 eggs
- 1/2 lb. breakfast sausage links
- 2 cups broccoli florets
- 1/2 red onion
- 1 tbsp. olive oil⠀
- salt & pepper⠀ to taste
Prepare the Vegetables & Eggs
Slice the onion and chop the broccoli into bite sized pieces, removing any large stems.
Crack the eggs in a bowl and whisk together. ⠀
Cook the Frittata
Over medium heat, cook the sausage, onions, and broccoli in a medium skillet, turning occasionally, until the sausage is browned and the broccoli is slightly softened, about 3 minutes. Remove them and set them aside. Remove the sausages and slice them into bite sized pieces, then stir the sausage back into the skillet.
Turn your broiler on.
Drizzle the olive oil over the veggies and sausage, and pour the eggs on top. Gently pull the eggs away from the sides of the pan with a spatula as it cooks, letting the eggs fill in the spaces. Repeat until it becomes too cooked to fill easily. ⠀
Cover the skillet and cook on very low heat for about 4 minutes, until mostly cooked through. Finish it under the broiler for about 1-2 minutes until cooked through.
Slide the frittata out of the pan and slice. Season with a little flakey salt and pepper and enjoy!⠀
My favorite sea salt is Jacobsen, and my favorite sugar-free sausage links are Naked Bacon.
Calories: 320kcal | Carbohydrates: 5g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 286mg | Sodium: 470mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 42mg | Calcium: 67mg | Iron: 2mg