Veggie Loaded Sausage Frittata (Keto, Whole30, Paleo, GF)
A quick and easy breakfast that is packed with healthy veggies. This mushroom, asaparagus, and sausage frittata is a perfect addition to your weekly meal prep. Just make it once and have an easy grab-and-go breakfast all week.
Is Frittata Friday a thing? Well, it is now. I have recently become a huge frittata fan. It is just so easy to make! And then I have a quick breakfast for the next several days. I always add a frittata into my weekly meal prep sessions. The flavors vary from week to week so I figured I would share some of the best combinations here.
Recently, Matt has been back on his keto kick. Keto is basically a high-fat, low-carb diet. And I wanted to make an easy grab-and-go breakfast that we could both enjoy. I usually like adding potatoes or squash into my breakfast frittatas but the carb count would be too high for him so I’ve had to come up with an alternative. In comes the veggie loaded sausage frittata. It is easy, tasty, and low carb!
This veggie loaded sausage frittata is completely dairy-free, gluten-free, Whole30, paleo, and keto friendly. I ended up using all frozen veggies which made the process even easier. I know, I know. Its kind of cheating. But I did say this was easy to make. You could always use fresh produce instead!
Here is what I used (found at Trader Joe’s):
Frozen fire roasted onions and bell peppers
Frozen asparagus spears
It is a simple process. Brown the sausage in a cast iron skillet. Throw in the frozen veggies and cook until they are warm. Pour in a dozen beaten eggs. Transfer the whole thing to the oven. Once the eggs are set, it is ready!
I let the frittata cool completely before slicing it up and individually wrapping each piece in plastic wrap. That way I can just grab a slice when I need a quick breakfast.