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.
Sausage & Vegetable Frittata
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 servings
- 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
- 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.
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.
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