This easy frittata recipe pairs all-natural turkey sausage and your favorite veggies for a simple yet delicious egg dish.
With Easter coming up, it’s time for me to start testing out some new brunch recipes. I don’t have a lot of breakfast recipes on this blog in general; which is a shame because slow cookers make great breakfast meals. I’ll try, I promise.
If you’re looking for an easy breakfast or brunch item then look no further than a frittata. The best thing about a frittata is that there’s no incorrect way to make one. You can add anything and everything you like: protein, vegetables, cheese, etc. I wanted to keep mine healthy so I used JENNIE-O® All Natural Turkey Sausage and some vegetables I found in my produce drawer. Wanting to keep this whole30 (whole30ish, the turkey sausage I used is not compliant) and paleo, I did not use cheese but if it’s on your diet I recommend adding it in. You can even use hash browns.
PrintSausage & Vegetable Frittata
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- 1/2 lb JENNIE-O® All Natural Turkey Sausage, cooked & crumbled
- 1/4 cup tomatoes, diced
- 1 bell pepper, diced
- 1 small onion, diced
- 1/2 lb sweet potato, shredded (optional)
- 6 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp almond milk
Instructions
- Preheat oven to 350.
- Add turkey sausage and vegetables to cast iron skillet.
- Whisk together eggs, almond milk, salt & pepper. Pour eggs into skillet making sure mixture settles evenly all the ingredients.
- Bake 8-10 minutes or until eggs are set.
- Prep Time: 5 mins
- Cook Time: 15 mins
I used my Lodge cast iron cornbread skillet but you don’t need a fancy skillet to make this. You can use any cast iron or pie dish. Heck you can even make this in the slow cooker. Don’t believe me? See below! For the slow cooker version I added homemade white sweet potato hash browns.
All I did to make them was shred the sweet potatoes with a grater and season them with s&p.
If you use the exact measurements for the skillet frittata then you’ll need a 2-quart slow cooker for this. Otherwise you can double the recipe and use a 4-quart.
Add all the ingredients in and let it cook for a couple of hours on HIGH or until the eggs are set.
The frittata was made in a Lodge L8CB3 Pre-Seasoned Cornbread Wedge.
I am a member of the Jennie-O Influencer program. All recipes and product opinions you see here are 100% my own. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/
Krista Williams
Thursday 16th of March 2017
I am obsessed with this - so easy and so delicious. I could make this everyday!!!!
Love. xoxo Krista www.hundredblog.com
Vibeke Johannessen
Thursday 16th of March 2017
That looks truly amazing. I havent made anything like that. I have to try it out :D thanks !
Healthwealthbridge by Dr.Amrita Basu
Thursday 16th of March 2017
W e love having frittata for breakfast .Easy ,innovative and healthy.Plus its always pretty.Thanks for sharing a great recipe.
royaltyinreality
Thursday 16th of March 2017
I've never had a frittata, but it sounds good. This recipe looks pretty good and seems easy/quick!
Callie K
Thursday 16th of March 2017
Yum! This looks super delish!!! I have to try it for sure!