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Sweet Potato Spinach & Chicken Sausage Frittata

  • Author: Ellie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 large servings 1x
  • Category: Breakfast, Brunch
  • Method: Oven


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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Spray a pie dish with nonstick cooking spray – I used avocado oil spray. Add in the sweet potato, spinach and chicken sausage.
  5. In a small dish, whisk eggs together and season with salt and pepper. Pour egg mixture into pie pan.
  6. Bake for 25-30 or until the eggs set.
  7. 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.

Keywords: egg dish, eggs, frittata, whole30, breakfast