Sausage Frittata



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.

  1. In a large skillet, brown the ground pork over medium heat.
  2. Mix the spices into the ground pork, and allow to cook for a few minutes.
  3. 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.
  4. 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.
  5. 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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