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Whole30 Chicken Sausage & Spinach Frittata

Servings 4
Prep Time 5 mins
Cook Time 25 mins


  • ovenproof skillet
  • Chef’s knife
  • immersion blender or regular blender


  • 1 tablespoon olive oil
  • 1 small yellow onion minced
  • 2 big handfuls about 2 cups spinach
  • 2 savory chicken sausage links diced
  • 10 large eggs
  • 1/3 cup almond milk or cashew cream cheese or almond ricotta
  • 1/2 teaspoon salt
  • 1 pinch red pepper flakes
  • Optional: avocado slices chopped fresh herbs, hot sauce


  • Preheat oven to 400°F (200°C).
  • Heat oil in a 10-inch ovenproof skillet such as a cast iron over medium heat. Cook shallot until softened, about 2 minutes; add kale and sausage and cook until kale is slightly wilted, 2 to 3 minutes. Remove skillet from heat.
  • Blend eggs, nut cream cheese, salt, and red pepper flakes in a bowl using an immersion blender until smooth; pour into skillet.
  • Bake in preheated oven until frittata no longer wobbles when you shake the handle, 15 to 20 minutes.
  • Top frittata with avocado and parsley as desired. Cut into slices to serve.
Course: Breakfast