Veggie Frittata

August 1, 2013

Paleo Frittata_Postbake

By: Coach Maria – Salus Nutritionist & Food Expert

It’s hard to believe August has arrived – where did the summer go?

I continue to enjoy the relaxed summer schedule and the emphasis on easy, no-muss, no-fuss meal planning and cooking.

This colorful and full-of-veggies frittata makes an easy, laid back dinner that leaves plenty for leftovers the next morning!

serves 8

1 lb favorite sausage (I like Aidell’s brand – decent ingredients!)
1 medium sweet potato, thinly sliced (a food processor with a slicing attachment works great!)
2 c variety of veggies (you choose – we like broccoli, tomatoes, mushrooms peppers, spinach, asparagus)
7 eggs + 5 egg whites (pastured eggs are best!), whisked with salt & pepper to taste

Preheat oven to 375 degrees.
Brown and crumble sausage, set aside.
Line the bottom of a large deep cast-iron skillet or baking dish (we love our cast iron skillet!).
Scatter sausage on top of sweet potato.
Scatter veggies on top of sausage.
Carefully pour egg mixture over veggies/sausage/potatoes.
Bake 30-40 minutes, or until eggs are set.
Remove from oven and allow to cool for a few minutes.
Slice 8 wedges and serve with a side salad or fruit.

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