Sausage Frittata with Kale and Spaghetti Squash [Paleo, Whole30] - Digital Kitchen

Sausage Frittata with Kale and Spaghetti Squash [Paleo, Whole30]

Sausage Frittata with Kale and Spaghetti Squash [Paleo, Whole30]


  • 1 TBS olive oil, enough to coat skillet
  • 1/2 medium onion, diced
  • 1/2 TBS minced garlic
  • 12oz package chicken sausage (I used Bilinskis), cut into 1/2″ slices
  • 10 large eggs
  • 3 TBS nutritional yeast, optional
  • 1 tsp Italian or all-purpose seasoning
  • 1/2 tsp oregano
  • 1/4 tsp pink salt
  • 1/2 tsp black pepper
  • 1 bunch kale, stems removed and chopped, about 2 cups
  • 2 cups spaghetti squash noodles (about 1 small spaghetti squash)
  • 1 package sun-dried tomatoes, sliced


  1. Preheat oven to 350F.
  2. Heat 10″ cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
  3. In a large bowl, whisk together eggs and seasonings, set aside.
  4. Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid. Add in sun-dried tomatoes.
  5. Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
  6. Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
  7. Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!




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