This Sausage Kale Spaghetti Squash Frittata with Sun-Dried Tomatoes is the perfect filling meal. Made paleo and Whole30 compliant, it’s so good! Breakfast, brunch, lunch and dinner this combo is amazing.
So as I sit here writing (typing) this post my brain is just fried. It feels very blank at the moment. Very, very blank…More blank than it has been in weeks! I know my fellow bloggers understand there are just some days you sit down to write and you don’t have anything left. Some days are better than others. I think I’ve just been go-go-go these past few weeks my brain is trying to tell me that maybe I need to take a chill pill. Or a bath… A bath sounds nice.
Anyways, Drew and I have been house hunting this month–actually over the course of the past few months–and finally just looked at some houses in person for the first time this weekend. Being a first-time home buyer is an interesting process we are learning about. Some houses looked better than expected in comparison to pictures online, while others (very) questionable. Either way you look at it, buying a house is an energy-sucking process with lots and lots of little tasks. And reading up on all of the different loans… so much jargon! It’s like you find this one word while reading the article that you have to look up. Then looking up the meaning of that word takes you to another word you have to further try to understand. It’s kind of exhausting…
Oh, and we are looking at a foreclosure because it’s a hella good deal. So that in itself is another project to think about. But once we fix it up and do the necessary updates, it would be the ideal set up for both of us. We went into Home Depot the other night and the thought of re-doing a kitchen from scratch got me a little giddy.
Yeah, so that is what is happening over in FMK land these days. Very exciting, but sucking the life out of me!
Okay but not so sucky? This freakin’ Sausage Kale Spaghetti Squash Frittata with sun-dried tomatoes–my favorite.
Still rockin’ the Whole30 and I decided I desperately needed to share a frittata recipe with you guys. I’m also semi-obsessed with spaghetti squash. Anytime we have leftover spaghetti squash I almost ALWAYS add it to my eggs. I just love it and it is so easy! And it’s a good way to add more veggies with complex carbs to a meal.
Once you bake/prep the spaghetti squash, this frittata recipe comes together fairly quickly!
What you need
- spaghetti squash
- sun-dried tomatoes
Once your ingredients are prepped, you essentially just throw it all into an oven-proof skillet, add in the whisked eggs and bake for about 35 minutes. And when it’s ready you have this amazing, combo of complex carbs, protein, and healthy fats!
This frittata would make an awesome dish for your Sunday brunch gathering, but actually a fun “breakfast for dinner” idea too. I personally can eat eggs any time of day, and the addition of the sausage with the spaghetti squash makes this frittata truly satisfying.
P.S. This just in…
Drew just walked into my office as I was writing this post
Drew: *singing Lion King* Hakuna… Frittata… what a wonderful taste!
Drew: Ugh NOOOO. (He knows I want to put it on the blog)
Drew: Fine…. *starts singing* …It’s gluten-free! Philosophy!
Man, you guys… that may have just made my day.
- 1 TBS oil, enough to coat skillet
- 1/2 medium onion, diced
- 1/2 TBS minced garlic
- 12oz package chicken sausage (I used Bilinskis), cut into 1/2″ slices
- 1 bunch kale, stems removed and chopped, about 2 cups
- 2 cups spaghetti squash noodles (about 1 small spaghetti squash)
- 3 TBS nutritional yeast, optional
- 10 large eggs
- 1 tsp Italian or all-purpose seasoning
- 1/2 tsp oregano
- 1/4 tsp pink salt
- 1/2 tsp black pepper
- 1 package sun-dried tomatoes
- Preheat oven to 350F.
- Heat 10″ cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
- In a large bowl whisk together eggs and seasonings, set aside.
- Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid.
- Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
- Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
- Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!
To prep spaghetti squash, preheat oven to 400F. Cut lengthwise and scoop out seeds. Oil insides of squash and place face down on baking sheet. Bake for 45-50 minutes, until squash is soft and noodles come out with fork.
Prep time includes baking squash.
-Nutrition approximate, based on eight servings.
- Serving Size: 1/8 recipe
- Calories: 230
- Sugar: 6
- Fat: 11
- Carbohydrates: 13
- Fiber: 3
- Protein: 19
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