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
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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
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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.
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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.
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Sprinkle the sausage mixture with chopped fresh basil once off the heat.
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In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.
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Top the egg/sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
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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.
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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?
Pretty pictures – this looks so delicious! I’m always forgetting things at the store, even with a list. I just went to start a loaf of bread and realize I forgot yeast at the store yesterday. I eat more meat than two years ago – I was in grad school two years ago and didn’t buy much meat because of my tiny budget, but now that I’m married to a meat-lover, we eat chicken, beef, or fish almost daily.
I hate when I forget a key ingredient, or worse – I remember but the store ran out!
Funny – my diet is pretty much back to what it was 2 years ago but has changed a lot in the interim! About a year ago (when I found your site), I tried Paleo but turns out my stomach does not like meat,chicken,fish (not an ethical thing, purely digestive/performance). I’m back to 99% veggies/(only dairy is ice cream)/gluten free/eggs (must have eggs!).
I feel weird (is it left out? no idea) at times when people say they are so stressed or scattered b/c while I have a full time office job, I have no kids and pretty much do what I want when I want. I don’t know if I feel guilty – I guess I feel like I should be doing more!:)
Ice cream is definitely a good “only” for dairy 🙂 And I actually think having kids increases that feeling that we’re not doing enough – I constantly feel this way even though I’m always busy with something. I’m sure you’re doing plenty and you have it right!
I kind of love eggs and this looks pretty much amazing. Compared to two years ago, I’d say my diet is just a bit more “cleaner”, with way more whole foods. Compared to 5 years ago?! WAY different. No more quick, boxed dinners, way less bread (if any, mostly occasional), less cereal (again, if any), and just many many many more veggies and “superfoods” 😉
I love at some of my old recipes and am like wow…why would I use that! Like I would use all-purpose flour, when now I’m much more experienced and know how to use a mix of single grain flours, etc. It’s all growth!
Definitely look back on old recipes and think, what the heck, why did I do that? Or wow, that picture looks totally unappetizing…I get you, haha! I normally don’t like cooked spinach but I bet I would love it with these flavors in a frittata. I’m okay with occasional onions and garlic, but it’s always great to give our tummies a break every once in a while! Seems like this would be a perfect Thanksgiving breakfast to start the day off right, I’ll be making it for my family 🙂
Your pictures all look incredible so I have no idea what you’re talking about, lol 🙂 And yes, a frittata is always a nice Thanksgiving brunch!
Your new frittata recipe looks delicious! And nice job on the photos 🙂 Totally agree about the cast iron skillet- a must have in the kitchen!
I love my cast iron and can’t imagine cooking without them now – and thank you!
Made it this morning and it was wonderful. Used heirloom tomatoes because theyre my favorite and the flavors were heavenly. Best part was it came together in a snap. ill make this again and again. Thanks for a great recipe!
You need to create a cookbook, Michele. Your recipes are fabulous! I haven’t tried one yet that wasn’t simple and easy to make, but also healthy and delicious. Thank you!
I’m thrilled you’re enjoying the recipes! I’m definitely planning for a cookbook someday 🙂
Since starting the whole 30, we make this frittata every Sunday and eat it for breakfast through the week. It is very good.
Just made this recipe, but the instructions don’t tell whether to drain the sausage fat once cooked. So we didn’t drain it.