Veggie Frittata

veggie frittata Jan 03, 2021


  • A dozen organic pasture raised eggs, scrambled
  • 2-3 links of organic chicken sausage, diced
  • one zucchini, diced
  • one red bell pepper, diced
  • three green onions, diced
  • lots and lots of raw kale
  • Seasoning - Trader Joe’s 21 Seasoning, EBTB, salt, pepper (but anything goes!)
  • 1 tbsp Coconut oil
  • handful of fresh parsley 


  • Preheat your oven to 350 degrees.
  • Meanwhile, heat up an oven safe skillet (I used a 12" cast iron) on stovetop and DAB (dab motion) 1 tbsp of coconut oil on it to coat the pan.
  • First, dice up your chicken sausage, and add them to the pan. Stir frequently for 5-8 minutes to allow the sausage to get nice and brown on all sides.
  • Dice up zucchini, pepper, parsley, and onion and add them to the skillet. Sauté veggies until they are cooked a little bit.
  • Lastly, add A LOT of kale to the top and cover with a lid so that it cooks down. Stir it with the rest of the veggies. 
  • While the kale is cooking down, whisk up 12 eggs in a separate bowl. Add salt & pepper and continue to wisk.
  • Pour the eggs evenly onto the skillet over the veggies. 
  • Cook for 3-5 minutes on the stove top. You'll notice that egg is starting to stick to the sides. It's ready for the next step.
  • Turn off the stove top flame and pop the skillet into the oven.
  • Cook for 18 minutes (it all depends on how the eggs are doing so keep an eye on them!
  • Poke a couple of fork holes into the top as the eggs cook and you’ll know when it’s ready).
  • Slice frittata into 8 servings like a pizza pie and you're good for the week!


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