A quick, simple, paleo and Whole30 compliant chicken sausage frittata that is loaded with spiralized sweet potato and spinach and topped with avocado.
Holy cow guyssssss. Holy cow.
I cannot tell you how many vegetables I consumed since starting the Whole30 on Sunday. I mean, I was warned that I would need to buy a LOT of them. And I was all “yeah yeah yeah – vegetables, I get it.” But man, it is a lot – like way more than I anticipated! I thought I was good about eating vegetables before, but apparently I’m not that good.
This chicken sausage frittata has been a life saver. Leading up to the holidays I was good about eating eggs, veggies, and a healthy fat at breakfast, but I always made it that morning. Granted reheating some roasted vegetables in a skillet as I’m frying eggs doesn’t take much time; but it can’t compete with 45 seconds in the microwave.
Since practicing intuitive eating and now doing the Whole30, I have become very aware of a few key things that I need to have in each meal to:
- Satisfy my hunger.
- Keep me full until the next meal.
- Make me feel healthy from the inside-out.
Are you ready? I’m going to tell you them…
Protein. Complex Carbs. Healthy Fat.
Shocker, right? I know, I know. Dietitians have been telling us this for years and while I, of course, heard them and understood, I didn’t put it into practice. Today I am putting it in to practice.
Both the eggs and the chicken sausage serve as our protein in this recipe. Each serving yield 18 grams of protein from 1/2 of a sausage link and 2 eggs. About 15 grams of carbs come from the sweet potato. And the healthy fats (7 grams) are coming from the avocado.
Are you convinced yet? You should be!
Tell me: What are your favorite frittata fixings?
If you make this Sweet Potato Spinach and Chicken Sausage Frittata or any of my other recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!Print
A quick and simple paleo and Whole30 compliant chicken sausage frittata that is loaded with spiralized sweet potato and spinach and topped with avocado.
- 2 Aidells chicken and apple sausages*, diced
- 1 Tablespoon olive oil
- 1 large sweet potato, spiralized into noodles
- 3 handfuls baby spinach
- 6 eggs plus 3 egg yolks**
- Salt and pepper
- 2 avocados
- Preheat the oven to 350 degrees F.
- Heat a skillet over medium heat and cook sausage pieces until brown. The sausage is pre-cooked, so you are just tying to give it some color.
- Remove the sausage, add the olive oil and sweet potato. Cook until the sweet potato is soft but not mushy. Add in the spinach and cook until wilted.
- Spray a pie dish with nonstick cooking spray – I used avocado oil spray. Add in the sweet potato, spinach and chicken sausage.
- In a small dish, whisk eggs together and season with salt and pepper. Pour egg mixture into pie pan.
- Bake for 25-30 or until the eggs set.
- Serve a quarter of the frittata with half an avocado.
*This is the only chicken sausage that I have found to be Whole30 compliant – no diary or sugar.
**When I made this frittata, I had 3 egg yolks in the fridge from a previous recipe. You can easily make this recipe with only 8 eggs.
Join the Hungry by Nature tribe!
Get the latest recipes, exclusive content, and much more!