Sausage & Zucchini Frittata

Good Monday Morning! Last week I was looking for something to make and break down into individual servings for grab and go breakfast all week. So I made a frittata! 


The wonderful thing about this dish is the fact that you can easily swap the vegetables and meat around. Use whatever vegetables you have on hand that you need to use up. Not a sausage fan? Just cook up regular ground meat (turkey, beef, pork etc) with seasonings of your choice.

This makes it extremely easy to keep this dish fresh if you make it often by doing things a little differently each time too!

After it cooled, I cut it into pie shape wedges and place it them in sandwich bags, then I just grab one of the baggies in the morning and I was set with a healthy breakfast on the go. Breakfast is hard for me to do so this was perfect.

I didn’t use spinach because I didn’t have any on hand, but that would be great in this. So would tomatoes and mushrooms, or potatoes. Have fun with it!

Sausage & Zucchini Frittata


1 lb bulk sausage (of your choice)

1 medium zucchini diced

1 small onion diced

1 red bell pepper



2 tsp dried Parsley

10 Eggs


Preheat oven to 350

In a cast iron skillet (or other oven safe skillet)  cook sausage breaking it up into crumbles over medium heat until almost done (there will still be a little pink). Drain off as much fat as you can. Add onions, and bell pepper to the sausage in the skillet. Continue cooking for a few minutes until onion starts to soften and become transparent. Add the zucchini to the skillet and stir.

Break 10 eggs into a bowl. Season with salt, pepper and parsley, then whisk thoroughly. Add the eggs to the pan, stir to incorporate and then leave it alone for about four minutes. Once the edges have had time to set, but the middle still looks wet remove the skillet from the stove top and put it in the oven to finish cooking.

Bake for 30 minutes or until the top just starts to turn golden and nothing jiggles anymore.




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