Happy holidays, everyone! I can’t believe another new year is upon us! Today I want to share with you an easy sausage & vegetable frittata recipe that just so happens to be both dairy-free & gluten free. This easy frittata has become my go-to dish this week as I transition into some new healthy eating habits.
First, I just want to thank you all for the kind & supportive words you shared on yesterday’s post. It helped me to reaffirm that the direction we are headed in is a good one. Change is hard, both as someone who has always had creative control and as a reader, but I am hoping these changes will bring in a whole new audience and give me some time to focus on growing our website.
I will admit that one the hardest switches for me, since giving up gluten, has been figuring out what to eat for breakfast. I am not much of a breakfast eater and every morning I would have a slice of bread smeared with peanut butter and then head to the gym. Although I picked up a loaf or two of gluten-free bread (and am considering testing out some recipes for my own), I am still acquiring a taste for bread that tastes like cardboard. It just does to me, but I understand that I will adapt at some point! I also have to admit that I find it a lot less filling than the whole grain toast I used to eat so I have been looking for alternatives that would jumpstart my morning without being hungry an hour later.
This frittata recipe fits the bill perfectly and I am able to use up whatever we have in our vegetable crisper to make a unique combination so I don’t get bored. The best part about this frittata though is that it reheats beautifully for those days when I am struggling to figure out what to eat in the afternoon or for a quick weeknight dinner paired with a salad. I will admit, I ate an entire one in the span of 24 hours. I feel nourished, full, and it is so easy to make.
This was the first time I used shredded sweet potatoes in a frittata. Have you ever tried that? Using the same technique as my laundry detergent recipe, you just use the cheese grater on your food processor to create shredded sweet potato hash. Although the flavor is mild, I found that it acted well as a binder with the absence of cheese in this one.
If you are cooking in a cast iron skillet (this is the inexpensive one I use- affiliate link!), you may need to cook it a tad longer. That being said, the cast iron skillet is my new best friend for fast frittatas and using it reminds me of many a morning of bacon & eggs in my Southern great-grandmother’s kitchen.
This is my new favorite dish and I am planning to make another one today- I really love it that much! I hope you love this one too!
Adapted from Against All Grain (affiliate)
Sausage & Vegetable Frittata
Author: Amy Clark
Recipe type: Breakfast
- 2 tablespoons coconut oil
- ½ pound Italian sausage, uncooked
- 1 small sweet potato, scrubbed and shredded (1 cup). I use my food processor for shredding these.
- 1 red bell pepper, diced
- 8 eggs
- 1 teaspoon milk (or milk alternative like coconut, rice, or almond milk)
- ½ teaspoon salt
- 2 Roma tomatoes sliced
- Handful of fresh Italian Parsley, chopped
- Preheat the oven to 350 degrees.
- Heat the oil in an oven-safe skillet over medium heat.
- Add the sausage, sweet potato, and red pepper and cook these four 4 minutes.
- Beat the eggs with the milk. Season with salt. Pour these into the skillet and cook for three minutes, stirring when first adding to combine all the ingredients.
- Sprinkle the frittata with fresh parsley and then arrange the tomato slices in a circular pattern on top of the eggs.
- Place the frittata in the oven and bake for 12-15 minutes.
Participating for the first time in this week’s gluten-free recipe round-up on Musings of a Housewife!