Sausage, Pepper & Tomato Breakfast Frittata (dairy free options available)
Prep time
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This healthy, filling, and super easy breakfast frittata can even be chilled and enjoyed for lunch! Paleo friendly, gluten free, and absolutely delicious.
Recipe type: Breakfast
Serves: About 8 servings
  • 1 medium-sized zucchini
  • 1 potato, peeled and diced into ¼" squares (optional--if you don't eat potatoes, leave it out)
  • About 8 cherry tomatoes, sliced
  • About ½ cup spinach, loosely packed
  • ½ of a red pepper, chopped
  • 1 pre-cooked large sausage (I used Italian sausage, breakfast sausage or garlic sausage would also work)
  • ½ cup of cheese, loosely packed (optional if you can't have dairy)
  • ½ teaspoon fresh oregano leaves (if you don't have fresh, use dried)
  • ½ teaspoon fresh rosemary leaves, chopped (if you don't have fresh, use dried ground rosemary)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 large eggs
  • ⅓ of a cup cream or coconut milk
  1. Grease a 8-10 inch pan with olive oil or butter (I used a cast iron fry pan, but a glass baking pan would also work). Size does not have to be exact. Preheat the oven to 350 degrees F and put the pan in the oven 10 minutes before you're ready to pour the frittata into it.
  2. Prepare all the ingredients: chop the zucchini into thin slices, fry the potatoes in butter or oil (this can be done the night before) slice the tomatoes, pepper, and sausage. Grate the cheese.
  3. Note: All of these ingredients (except the tomatoes, because they will lose flavor) can be chopped up and prepared the night before so they are ready to go into the mix.
  4. Crack the eggs into a medium-sized bowl. Add all of the ingredients and stir gently until combined (be careful not to crush the spinach and tomatoes).
  5. Pour the mixture into the prepared pan. Place in the oven and bake for about 25-35 minutes (time will depend on the size of your pan and thickness of frittata), until the center of the frittata is set, a knife inserted in the center comes out clean, and it is lightly browned on the top.
  6. Enjoy for breakfast, then refrigerate and eat the rest for lunch! It's good hot or cold.
Recipe by I Am Gluten Free at