This Whole30, Paleo & Keto frittata is loaded with Italian sausage and nutritious vegetables. Add it to your weekly meal prep for a quick and delicious on-the-go breakfast or brunch!
2Whole30-compliant Italian sausage linkssliced into ¼ inch thick slices
1 ½cupbell peppersdiced
⅓cupyellow oniondiced
⅓cupwhite mushroomsliced
For the Egg Mixture
12large eggs
¼cupnutritional yeast
1teaspoonsalt
½teaspoonground white pepper
½teaspoongarlic powder
½teaspoononion powder
½teaspoonred pepper flakes
Instructions
Preheat oven to 350 degrees.
Prep ingredients. Slice sausage links into ¼ inch thick rounds. Dice bell pepper and onion. Thinly slice mushrooms.
Add extra virgin olive oil to a large ovenproof skillet (or casserole baking dish) and heat over medium heat until hot but not smoking.
Add the sliced sausage and cook until lightly browned and cooked through (about 5 minutes for precooked sausage links and 10 minutes for raw sausage links).
Stir in the bell peppers, onions and mushrooms and cook until they begin to soften, about 3 minutes. Remove the skillet from the heat once vegetables begin to soften.
While the sausage and vegetables cook, whisk together eggs, nutritional yeast, salt, ground white pepper, garlic powder, onion powder and red pepper flakes.
Pour the egg mixture into the skillet with the sausage and vegetables and stir until well combined.
Bake in preheated oven until the top is lightly browned and the eggs are fluffy and cooked through, about 25 minutes.
Let frittata rest for 5 minutes before slicing. Serve immediately or slice and portion into separate containers to quickly reheat as needed.
Notes
For the Italian sausage links, I used Trader Joe's Spicy Italian Chicken Sausage. If using a different sausage, be sure to double check the ingredients for Whole30 compliance!