Sausage is probably my second most favorite breakfast food, after bacon. I prefer to make my own sausage-like meat, instead of using prepared sausage (even before Paleo), and this recipe includes that. I normally would add salt, but left it out this time, and it still tasted pretty good.
- 1 pound ground pork — I used pasture-raised pork from Simply Grazin’ Organic Farm
- sage, to taste
- black pepper, to taste
- garlic, to taste
- cayenne pepper, to taste
- sweet basil, to taste
- 12 eggs
Note: You can also add veggies, such as spinach, peppers, tomatoes, and broccoli. I just didn’t have any on hand this time, so left those out.
Frittatas are often finished in the oven, so you may want to use an oven-proof skillet, and pre-heat the oven to 350 degrees. Because I have a super large skillet, and didn’t use a lot of fillings, my frittata was pretty thin, and cooked through without having to go into the oven.
- In a large skillet, brown the ground pork over medium heat.
- Mix the spices into the ground pork, and allow to cook for a few minutes.
- Beat the eggs in a large bowl and pour over the ground pork. I used a fork this time around, and didn’t do a very good job at beating the eggs (hence the white bits in the picture) so next time will use a larger bowl and whisk so the eggs can be beaten properly.
- Cook over medium heat until the egg has set along the bottom and edges. At this point, if you are using an oven-proof skillet, you can pop the frittata into the oven to finish.
- Cut into 8 slices and serve.
Because I didn’t add any veggies during cooking, I felt like my serving at breakfast needed something, so I topped it off with a few tomato slices. It was delicious.
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