Chicken Sausage and Vegetable Frittata

Happy World Egg Day {Not to be confused with National Egg Day, of course}! You can never have too many egg days in my opinion! Do you enjoy eggs like I do? I’ll take them in almost any form, except sunny side up or over easy! Just can’t stomach the practically raw ones. Hubby actually enjoys putting over easy eggs on top of pancakes and poking the yolk to run directly onto the cakes! Just can’t get on that bandwagon guys! Give me boiled, scrambled, fried or this yummy Chicken Sausage and Veggie Frittata and I’m a happy camper! Frittata’s are fun and super simple in that you can put whatever leftovers you have on hand and call it a day. Just open that fridge and let these creative juices flow. No must…no fuss!!

I’ve been craving this frittata ever since I saw a Paleo Chicken Sausage recipe over at Jay’s Baking Me Crazy blog a couple months back. My blogger buddy, Jay is a Whole 30, paleo recipe queen!!  Be sure to check her out for some delicious and nutritious goodness! She shared her yummy sausage recipe and I thought it would go perfectly in this frittata. Boy, was I right! It had all of the right seasonings that you find in a store-bought sausage and it was crazy delicious!! Hubby couldn’t tell that I used basic ground chicken to make it. He and I thoroughly enjoyed it. Thanks for sharing Jessica! 🙂

After quickly whipping up the chicken sausage, I tossed in sweet red bell pepper, portabella mushrooms, tender asparagus and sweet onion along with yummy Gruyere & Fontina cheeses to round off the deliciousness! Don’t have any of these ingredients on hand? Like I mentioned before , use what you have and to make yourself this traditional Italian dish to be enjoyed for breakfast, brunch, lunch or even dinner! 🙂

Speaking of eggs, chickens and this yummy frittata, which came first? The chicken or the egg? 🙂 I love this mind-boggling question because it’s not really that tough if you ask me. The answer is clearly spelled out in God’s Word. “And God said, Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven. And God created great whales, and every living creature that moveth, which the waters brought forth abundantly, after their kind, and every winged fowl after his kind: and God saw that it was good. And God blessed them, saying, Be fruitful, and multiply, and fill the waters in the seas, and let fowl multiply in the earth.” Genesis 1:20-22 (KJV). There you have it! Birds can be fruitful and multiply; eggs my friends simply cannot! Hope I helped to shed a bit of light on this little conundrum. 🙂 Say Grace and enjoy!! 

Chicken Sausage and Vegetable Frittata

Felesha Bell

This crustless style quiche or Italian frittata is packed with a delicious spicy chicken sausage and a yummy fresh vegetable medley!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 6

Ingredients

  

1x2x3x

• Chicken Sausage
• 1 T. coconut oil
• 1 lb. ground chicken
• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 1 tsp. sage dried
• 1/4 tsp. fennel
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• Frittata
• 1 red bell pepper sliced
• 1 c. portabella mushrooms sliced
• 16 asparagus stalks cut in thirds
• 1/2 c. sweet onion chopped
• 12 eggs
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• a few dashes hot sauce
• 1/2 c. half and half
• 1/2 c. gruyere shredded
• 1/2 c. fontina shredded
• gruyere and fontina shredded, for topping

Instructions

 

• Prepare the sausage by heating up the coconut oil over medium high heat in a medium saute pan. Add the ground chicken with all of the spices. Break up the meat and saute for about 7 minutes or completely browned. Remove to paper towel to drain.
• In the same pan, saute onions and mushrooms adding more oil if necessary for about 5 minutes, toss in the remaining veggies and saute for a couple minutes more.
• Preheat oven to 375 degrees.
• Butter a 10 inch cast iron skillet and line with a parchment circle cutout. Butter the top of the parchment.
• Add veggies and sausage to cast iron skillet.
• Whisk eggs, salt, pepper, hot sauce, half and half. Add the cheeses and mix well.
• Pour egg mixture over the sausage and veggies and let the skillet sit on the burner for a few minutes over medium heat until the edges start to set .
• Place in the oven for about 25-30 minutes until puffed and almost set in the middle.
• Add more cheese and bake for a couple minutes or until the cheese is melted. Serve immediately, removing all of the parchment after cutting the first slice. Say Grace and enjoy!

Tried this recipe?Let us know how it was!

Paleo Chicken Breakfast Sausage adapted from Jay’s Baking Me Crazy