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Breakfast Frittata

Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 8 servings


  • 1-2 Tbsp avocado oil,olive oil or coconut oil
  • 1/3 cup dicedonion
  • 2 cloves garlic or ½ tsp garlic powder
  • 1/2 lb ground organic sausage, ground beef, or chopped bacon canomit if desired, but replace with 1 cup chopped veggies of choice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper opr to taste
  • 1/2 cup chopped mushrooms
  • 1 cup chopped baby kale or spinach
  • 10 eggs organic,cage-free if possible


  • Preheat oven to 400˚F. Heat the oil in a medium-sized castiron skillet, about 8 to 10 inches. (If using a larger cast iron, you may wantto increase the number of eggs to 12.)
  • Add the diced onion and sauté for about 3–5 minutes, untiltender. Add the garlic to the onions and sauté for an additional minute.
  • Addthe sausage to the onion mixture and cook until browned. Add your salt andpepper to the meat.
  • Once the meat is cooked, add the chopped mushrooms and stir.Add the chopped kale to the pan and make sure all the ingredients are mixedwell.
  • Crack all the eggs into a medium-sized mixing bowl and whiskthem well. Pour the eggs into the skillet and then transfer to the preheatedoven.
  • Bake for approximately 15 minutes, until eggs are barelybrowned on the edges.
Keyword frittata