Sausage Frittata with Kale, Spaghetti Squash and Sun-Dried Tomatoes

slice of spaghetti squash, egg and sausage frittata on teal plate with fork

Sausage Frittata with Kale, Spaghetti Squash and Sun-Dried Tomatoes

Course: Breakfast

Cuisine: American

Keyword: Italian Sausage Frittata, Paleo Sausage Frittata, Sausage Frittata, Whole30 Sausage Frittata

Prep Time: 55

Cook Time: 30

Total Time: 1 25

Servings: -10

Calories: 207kcal

Author: Ashley

A Sausage Frittata with kale, spaghetti squash and sun-dried tomatoes is the perfect filling breakfast, lunch or dinner. Paleo, Whole30.

Print Recipe

Ingredients

1 tablespoon olive oil enough to coat skillet
1/2 medium onion diced
1/2 tablespoon minced garlic
12 ounce package chicken sausage cut into 1/2" slices (I used Bilinskis)
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, equal to about 2 cups
2 cups cooked spaghetti squash noodles about 1 small spaghetti squash
1 package sun-dried tomatoes sliced

Instructions

Preheat oven to 350ºF.
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. Add in sun-dried tomatoes.
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.
Cool. Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!

Video

Notes

To prep spaghetti squash, preheat oven to 400ºF. 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.

Nutrition