This hearty Paleo and Whole30 frittata is loaded with savory smoked sausage, potatoes, broccoli and plenty of dairy-free sharp cheese-y flavor.
This nutritious recipe is great for weekend brunch gatherings as well as busy grab-and-go weekday mornings.
Many moons ago, I invested in one hell off a freezer bundle from the Simple Grocer. Amidst digging into the depths of my freezer, I found the last of that bundle - a rope of sugar-free Pederson's Smoked Sausage. I really didn't have much of a plan for it until I dug around a bit in my refrigerator and found a head of broccoli that had seen better days.
Long story short, a fridge/freezer clean out is ultimately what led to this recipe. In that lies the beauty of a frittata. They're a great way to avoid food waste and use up whatever you have on hand. I've said this before and I'll say it again and again, "We don't waste food around these parts."
🥘 Smoked Sausage and Potato Frittata with Broccoli Ingredients
1 Head of Broccoli; chopped into about 2 cups of florets.
1 Small Onion; about a ½ cup small diced.
½ pound Yukon Gold Potatoes; about 1 cup small diced.
½ pound Smoked Sausage; about 1 ½ cups sliced into ¼" thick half moons.
2 tablespoons Ghee
1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt and ½ teaspoon Pepper
1 cup Nutritional Yeast
½ cup Coconut Cream
How to Make a Perfect Sausage, Potato and Broccoli Frittata
Start by positioning an oven rack in the center of your oven and then preheating to 400°. Next, bring a large pot of salted water to a rolling boil.
While the oven preheats and water boils, begin the prep work (which happens to be the most labor-intensive step). Once you get past all of that, it's a walk in the park. To do so, you'll want to chop the broccoli into florets, small dice the onion and the potatoes and slice the smoked sausage into ¼" thick half moons.
By now, the water should be boiling, so go ahead and drop the broccoli florets into the pot and boil for 2 to 3 minutes or until tender-crisp. Promptly drain the broccoli and run under cool water to stop the cooking process. Set the broccoli aside.
If you're a multi-tasker, feel free to start on the potatoes while the broccoli is doing it's thing. In a large oven-safe skillet (a cast iron works great), heat ghee over medium-high heat until hot but not smoking. Add the diced potatoes to the skillet and cook until browned and fork-tender (6 to 8 minutes). Season with garlic powder, onion powder, salt and pepper.
While the potatoes begin to cook, you can start on the eggs. In a large bowl, whisk together all of the eggs, nutritional yeast and coconut cream until smooth and well-combined. Set that bowl aside for a sec.
Now direct your attention back to the skillet. Once the potatoes are fork-tender, add the sliced sausage and brown with potatoes for 2 to 3 minutes. Next, add the diced onion and continue to cook until the onion begins to soften and become fragrant. As soon as that happens, remove the skillet from the heat source and gently toss the blanched broccoli with the potatoes, sausage and onions.
Remember that bowl of whisked eggs, etc. you set aside? Go get it and pour it into the skillet with the meat and veggies. You may need to tilt the skillet a bit to make sure the eggs settle in an even-layer. Now simply plop the whole thing into the oven and bake for 20 to 25 minutes. You'll know it's done when the eggs are set and cooked through. If a toothpick inserted in the middles comes out clean, it's done!
Be sure to let the frittata rest in the skillet for at least 5 minutes before slicing it into eight wedges.
How to Make a Low Carb/Keto Frittata
This recipe can be very easily modified for low carb and Keto lifestyles by simply replacing the potatoes with something a bit lighter on the carb count.
Diced zucchini is a great alternative. Simply follow all of the instructions as is, but replace the zucchini for the potatoes and cook in the skillet for 4 to 5 minutes before adding the sliced sausage.
If you're down with dairy, feel free to use butter in place of ghee, sharp cheddar cheese in place of nutritional yeast and heavy whipping cream in place of coconut cream.
Reheating Leftover Sausage and Potato Frittata
A slice of Smoked Sausage and Potato Frittata with Broccoli reheats really well making it a great option for weekly meal prep. To store, let the frittata cool completely before storing individual slices in air tight containers in the fridge for up to 5 days. To reheat, simply microwave a slice for a minute or so and dig in.
The sky is truly the limit when it comes to making a delicious frittata. As good as this sausage and potato frittata is, there are an infinite number of ways to customize it using whatever you have on hand. Try using any fully cooked pork sausage with a variety of your favorite vegetables. With my guidance, I'm confident you'll be making frittatas regularly! Feast on, my fellow foodies.
PIN NOW! COOK LATER!
Hungry for more delicious Paleo and Whole30 breakfast ideas? Here's a few of my personal favorites!
- Air Fryer Breakfast Cups | Great for On-The-Go
- Venison Breakfast Sausage with Bacon and Cranberries
- Whole30 Sheet Pan Breakfast Bake with Potatoes, Brussels Sprouts and Bacon
- Whole30 Loaded Brunch Casserole
- Whole30 Frittata with Italian Sausage & Veggies
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Smoked Sausage and Potato Frittata with Broccoli
- 1 head broccoli
- 1 small onion
- ½ pound yukon gold potatoes
- ½ pound smoked sausage fully cooked
- 2 tablespoons ghee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 eggs
- 1 cup nutritional yeast
- ½ cup coconut cream
- Arrange a rack in center of oven and preheat to 400°. Bring a large pot of salted water to a boil. While the water comes to a boil, prep ingredients. Chop broccoli into 1" to 2" florets. Small dice onion. Small dice potatoes. Slice smoked sausage into ¼" thick half moons.
- Add the broccoli florets to the pot of boiling water and boil until tender-crisp (2 to 3 minutes). Drain immediately and rise under cold water; set aside.
- In a large oven-safe skillet, heat ghee over medium-high heat until hot but not smoking. Add diced potatoes to the skillet and season with garlic powder, onion powder, salt and pepper. Cook, stirring frequently until the potatoes are browned and fork-tender (6 to 8 minutes).
- While the potatoes cook, prepare the eggs. In a large bowl, whisk together eggs, nutritional yeast and coconut cream until well-combined; set aside.
- Add smoked sausage to the skillet with the potatoes and continue cooking for 2 to 3 minutes or until the sausage begins to brown. Add diced onion to the skillet and cook until just softened and fragrant (2 to 3 minutes). Remove skillet from heat source and add broccoli. Gently toss everything together so that the sausage and vegetables are evenly distributed in the skillet.
- Pour egg mixture into the skillet. Tilt the skillet to make sure the eggs settle evenly around the sausage and vegetables. Bake for 20 to 25 minutes or until the eggs are set and cooked through. When a toothpick inserted in the center comes out clean, it's done.
- Cool frittata in skillet for 5 minutes before slicing into 8 wedges. Enjoy! 🙂