Sausage and Pepper Frittata

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If you are looking for a healthy breakfast to meal prep on Sunday and enjoy all week then this sausage and pepper frittata is for you! Frittatas have always been a favorite of mine because they are:

1. Quick and easy

2. Packed with nutrition from the veggies and eggs

3. Super filling

4. Easy to eat on the go

5. Taste good cold for those mornings when you are to rushed to heat it up

This frittata is:

  • Gluten free

  • Packed with protein

  • Healthy fats

  • Grain free

  • Paleo

  • Whole 30

  • Loaded with veggies

This is also a great breakfast dish for any brunch or to have on hand if you plan on having guest spend the night. Simply make this before their arrival and the next morning preheat the oven to 325 degrees and warm throughout - approximately 10 minutes. Voila! By time the coffee is brewed you and your guest will be devouring this tasty sausage and pepper frittata. The only concern is they may never want to leave.

Sausage and Pepper Frittata


  • 8 eggs (preferably organic and pasture raised)

  • 1/3 c mylk (I used an unsweetened pea protein milk)

  • 1/2 lb of organic ground breakfast sausage, browned

  • 1 c of loosely packed organic spinach, torn

  • 3 mini peppers, slices and sauteed

  • 1 pint of sliced organic baby bella mushrooms, sauteed

  • Fab 4 seasoning (sea salt, cracked black pepper, turmeric, and Italian seasoning), to taste

  • avocado oil to spray the baking dish


  1. Preheat oven to 350 degrees

  2. In a large bowl, crack eggs in and whisk until combined

  3. Add in milk and whisk for 1-2 minutes until well incorporated

  4. Spray 8” round baking dish with avocado oil to prevent sticking

  5. sprinkle torn spinach evenly around the baking dish

  6. Pour in egg mixture

  7. Strategically place mushrooms, peppers, and sausage throughout the frittata so they are well distributed

  8. Season with Fab 4 spices to preference

  9. Bake for 20 minutes or until the egg is completely cooked