Ingredients
- For the Frittata:
- 1 tablespoon olive oil (enough to coat skillet)
- 1/2 medium onion, diced
- 1/2 tablespoon minced garlic
- 12 ounces chicken sausage, cut into 1/2-inch slices
- 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 (about 2 cups)
- 2 cups cooked spaghetti squash noodles (from about 1 small spaghetti squash)
- 1 package sun-dried tomatoes, sliced
Instructions
- Preheat and Cook Sausage: Preheat the oven to 350°F. Heat a 10-inch cast iron or oven-proof skillet with 1 tablespoon of olive oil over medium heat. Add diced onion, minced garlic, and chicken sausage slices. Stir frequently until the sausage is slightly browned.
- Whisk the Eggs: In a large bowl, whisk together eggs and seasonings. Set aside.
- Add the Kale and Spaghetti Squash: Add chopped kale to the skillet, cover with a lid, and cook until the kale wilts, about 2 minutes. Stir in the cooked spaghetti squash noodles and let the mixture cook down with the lid off for a few minutes. Add in sun-dried tomatoes and stir to combine.
- Add the Eggs: Gently pour in the whisked eggs, using a spatula to lift the spaghetti squash mixture, allowing the eggs to evenly distribute.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake uncovered for 25–35 minutes, until the eggs are set. The center may bubble up but will set upon cooling.
- Cool and Serve: Let the frittata cool for 15–20 minutes before slicing. Serve and enjoy!
Notes
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- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 497mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 267mg
