I have been trying out different dishes in our cast iron skillet, and if you don’t have one you better go buy one! You can get one for $20 at walmart or target. I have perfected salmon in it, and this week I have been making fritattas. If you are paleo you know that you eat a ton of eggs and sometimes the same scrambled or other version just get old. So I ventured into fritatta land. Dang they are good! And just so easy! I made these two the last few days and they are great for leftovers for the next day! The first one I made was the Sausage Fritatta. It was inspired by Nom Nom Paleo’s fritatta, the only things I changed were I used 9 eggs, and 4 tbsp of coconut milk as I have a bigger cast iron and wanted leftovers. So you should check out her recipe for this, she gets the credit on this one, I just used HOT local sausage from Grateful Growers farm here in NC, they have the best sausage (you can pick up their sausage at the Matthews Farmers Market, they also have sugar free no nitrate bacon!). Then I used eggs from, our favorite farmer family at Windy Hill Farms, also local to us (you can pick up at Atherton Mill Market for you Charlotte locals).
The next fritatta I made was with Applegate Chicken Sausage – the Spinach and Feta one. This was a very easy one and super yummy!
Chicken Sausage and Spinach Fritatta
3 Spinach and Feta Chicken Sausages
3 handfuls of Spinach
3 Tbsp of Feta
1-2 Tbsp of Avocado or Olive oil
- Heat oven to 350
- Wisk eggs with feta in a seperate bowl
- Add diced up chicken sausage to cast iron on stove and add in oil
- Add in spinach and cook until wilted
- Add in the eggs to cover all the meat
- Take off stove and put into oven for 10-12 minutes depending on your oven
- For last 2 minute turn to broil.
- Take out and let it rest for a few minutes before cutting and serving.
Enjoy it with a side of fruit and you have a delicious breakfast full of protein and some veggies!