A simple one-pan Sausage Tomato Basil Frittata that’s Paleo and Whole30 friendly! The addition of fresh greens, tomato and fresh basil makes this as healthy and nourishing as it is delicious.
This recipe is based on one of the first recipes I ever posted on my blog. As you might remember, I’ve been torturing myself and my new-ish oven lately, remaking old recipes and taking pictures that make them look edible. I came across this one and knew it needed a bit of TLC, but once I looked further I realized it needed to be completely revamped.
The original recipe was full of things I don’t even eat anymore – chunks of garlic and onions – because my FODMAP sensitive stomach just can’t handle it on a regular basis. Additionally, I had created the recipe before I owned my beloved cast-iron skillets (or any oven proof pans at all) and so it required a transfer from pan to baking dish that made the recipe lengthy, messy, and not at all non-stick in the end. Blah.
So, I decided to just recreate the entire thing to make it easier all around. There’s still a bit of onion powder thrown in for flavor, but overall it’s simpler, fresher, and is made all in one pan from start to finish. These are things I value more highly now that I seem to be a whole lot busier (in a good way) than I was back in April 2014. Live and learn! Eat and cook paleo for a couple of years and learn even more…
So what else is new, you ask? Not much, but don’t take my word for it because I’m still feeling quite scattered, just as I was last week.
Do you ever draw a COMPLETE blank when someone asks you how things are or what’s new? Happens to me very regularly. Just like when you walk into the grocery store knowing you need SOMETHING (probably a lot of somethings) but have no clue what any of it is. This is just another reason I wind up eating the same foods all the time – I’m on autopilot at the store and anything I might have wanted that isn’t my regular winds up escaping me.
Yes, a list can help – if you remember to write the things down on the list, have the list with you, remember you have the list with you, and take the list out and read it. Isn’t that a lot of steps? I’ll just go grab the sweet potatoes. And yes, everyone in my family is doing well and everything is the same as it’s always been. I guess forgetting what’s new means life is probably going pretty well!
Now, do you want me to show you something you won’t forget? (That was my pickup line.) Here’s my recipe for this healthy, savory Sausage Tomato Basil Frittata. Paleo and Whole30 friendly, flavorful and fresh!
Sausage Tomato Basil Frittata {Paleo & Whole30}
Sausage Tomato Basil Frittata {Paleo & Whole30}
Ingredients
- 1 lb sweet Italian pork sausage casings removed
- 1 tbsp coconut oil
- Bunch of fresh spinach roughly chopped
- 2 tbsp chopped fresh basil
- *pinch of crushed red pepper optional
- 8 whole eggs whisked
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 roma tomatoes or 3 smaller tomatoes, thinly sliced
- fine grain sea salt and pepper to taste
- more chopped fresh basil for garnish
Instructions
-
Preheat your oven to 375 degrees. Heat the coconut oil over med-hi heat in a medium sized cast iron or other ovenproof skillet *See Note
-
Crumble the sausage in the pan and cook, breaking it up as it cooks so it browns evenly. *Add the crushed red pepper now if you wish for extra spice.
-
Once your sausage is toasty brown, add the spinach to the pan and give it a stir to soften and blend with the sausage, then remove from heat.
-
Sprinkle the sausage mixture with chopped fresh basil once off the heat.
-
In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.
-
Top the egg/sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
-
Bake in the preheated oven 20-25 minutes, or until the eggs are set and edges begin to turn golden brown. Garnish with more fresh chopped basil once the frittata has baked.
-
Let it sit to cool and set a bit, and then either serve or wrap and refrigerate/freeze for later use.
Recipe Notes
*If you don't have an oven proof skillet, just transfer the sausage mixture to a baking dish before adding the egg mixture and proceed. You will probably need to bake a few minutes longer if you do this.
Do you ever look back on old recipes and wonder why you made them a certain way?
How is your diet different than it was 2 years ago?
Do you forget what’s going on in your life (or what you need from the store!) like I do?
This was beautiful and delicious – leftovers the next day even better – though I would advise squeezing out the tomatoes before putting them on — I had to drain off a lot of liquid. Also, I did drain the fat from the sausage, in answer to a previous commenter.
Thrilled you enjoyed this!
I wasn’t aware that processed meats were approved for whole 30. I guess there is some out there but it’s not that easy to find sausage that is sugar free, msg free, nitrate free, etc.
Simple recipe that presents itself like it took a lot of effort to make. Great way to use some of my overflowing tomatoes.
istanaimpian4 Link adalah platform pembelajaran online terbaik yang dirancang untuk memenuhi kebutuhan belajar di era digital dengan cara yang praktis, fleksibel, dan interaktif.