One of the biggest complaints (worries?) I hear/read from people when it comes to eating Paleo is “but what am I going to eat for breakfast?” Look I get it, I was also that person, eating my cereal or toast with my juice, but truth be told those foods never left me satisfied for long and I would find myself reaching for a snack an hour later. Breakfast doesn’t have to be that way though! These days for me eating breakfast means I don’t need to eat for hours after and I’m still satisfied and not needing to reach into the pantry for a snack!
People are busy, I get it but this recipe for Sausage Frittata with Zucchini and Carrot that I’m going to share with you will make it worth waking up a little bit earlier to prepare. You could even prepare this the night before and have it ready for breakfast + lunch the next day! Plus it’s freezable so you could make more and freeze in individual portions for later, plus kids would love this Sausage Frittata, just remove the paprika and garlic powder, or add herbs and spices that you know they like.
A meal like this is simple to make but tasty, you can add shredded leftover chicken or crumbled up bacon in place of the sausage or leave it just with the eggs instead… egg yolks are full of nutrients!
My point is that there are a lot of options with this Sausage Frittata, so make it to your liking and it will be a staple in your home guaranteed! 🙂
Sausage Frittata with Zucchini and Carrot
Ingredients:
- 1 large zucchini, washed.
- 2 medium carrots, washed and peeled.
- 6-7 pastured eggs.
- Gluten free sausage of your choice, sliced (I used 2 here but you can use as many as you want or just leave them out).
- 1 tsp Hungarian Paprika (hot).
- 1/2 tsp garlic powder.
- Sea salt, to taste.
- Freshly cracked black pepper, to taste.
- 1 Tbsp grass-fed ghee.
Method:
Preheat oven to 180C/350F.
Using a spiraliser or julienne peeler, spiralise/peel the zucchini and carrots.
Place in a mixing bowl and set aside.
Heat up an oven proof skillet on medium and add in the ghee.
Once the ghee is melted and the skillet is hot, add in your zucchini and carrots.
Let the vegetables cook until they are just softened.
While the zucchini and carrot are cooking, in another mixing bowl add in your eggs, paprika, garlic powder and S&P to taste.
Whisk to combine.
Add your sliced sausage, if using to the pan, then pour over the whisked eggs.
Let the bottom of the mixture cook for about 10 minutes or until set then pop the skillet into the preheated oven.
Bake in the oven for 15-20 minutes or until the top of the mixture is set.
Remove from the oven and allow to cool before slicing and serving. Enjoy!
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