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Egg Frittata

Cook Time30 mins
Servings: 8 servings


  • 1-2 Tbsp avocado oil -can sub olive oil or coconut oil
  • 1/3 cup diced onion
  • 2 cloves garlic -can sub 1/2 tsp garlic powder
  • 1/2 lb ground organic sausage -can sub ground beef or bacon (can omit if desired, but replace with veggie of choice)
  • 1/2 cup chopped mushrooms
  • 1 cup chopped baby kale -can sub spinach or broccoli
  • 10 eggs -organic, cage free if possible
  • ground pepper -to taste
  • salt -to taste


  • Preheat oven to 400 degrees.
  • Heat the avocado oil over the stove in a medium sized cast iron skillet. (If using a large cast iron, you may want to increase the number of eggs to 12.)
  • Add the minced onion and saute for about 3-5 mnutes, until tender.
  • Add the garlic to the onions and saute for an additional minute.
  • Add the sausage or ground beef to the onion mixture and cook until browned. (If meat not preseasoned, season to taste.) --I buy mine from an organic farm and the sausage is seasoned with salt, pepper, and sage.
  • Once the meat is cooked, add the chopped mushrooms and incorporate them well.
  • Add the chopped kale and make sure all of the ingredients are mixed well.
  • Crack all of the eggs into a medium sized mixing bowl and whisk them well. (I usually add a pinch or two of sea salt and black pepper to my egg mixture.)
  • Add all of the eggs to your skillet and then transfer to the preheated oven.
  • Bake for approx 15 minutes, until eggs are barely browned on the edges.


Optional add-ins--chopped bell pepper, jalapeƱos, chopped bacon, tomatoes, cilantro, parsley, basil.
This is also great topped with slices of avocado and chopped cilantro when serving.