Low Carb Sweet Pepper Frittata

If you know me, you know I love my breakfast food. I love my hashes and my gluten free quiches. My Paleo pancakes and my casseroles. The list could go on. In fact, let's add to that list frittatas.  I started toying with frittatas last year. This was brought on by the fact the fact I can cook them in my cast iron, aka the greatest invention on the face of the earth. Plus, I found that frittatas are a great way to sneak in extra vegetables in the morning, like with my Green Veggie Frittata. These became a fun new way for me to try out new flavor and veggie combinations.

Recently, I've rehashed my love for them with my attempt at a low carb Paleo diet. Eggs are low carb, high fat and high protein, which makes them perfect for me to have anytime during the day and frittatas are really easy to transport and reheat at work. If I need breakfast at the office, a small snack or need something on hand for a light lunch, I love having this breakfast food staple around. No, breakfast food is not meant to only be eaten at breakfast and if you tell me it is, I will fight you to the grave on that.

When I was walking through Trader Joes the other day, I found these Sweet Chardonnay Apple Chicken Sausage links that looked and sounded perfect. These sausage links are sugar free and have only 3g of carbs per link, so they worked well with my low carb goals. The dehydrated apple helps to give it a natural, subtly sweet flavor. These sausages also happened to be located right near the sweet bell peppers, which I took as a sign that they were meant to be combined into a delicious frittata. If you don't have a Trader Joes near you, another sweeter chicken sausage will work. Aidell's has an apple chicken sausage that would probably work great with this. The chicken sausage and bell peppers in hand, I was determined to find another veggie that paired well with these.

Am I the only one that has ever had an irrational hate for a food they've never even tried? For me, it was mushrooms. The mere thought of them made me want to throw up. When I started my Paleo lifestyle, I told myself that I was going to be open to trying more foods. This, to my dismay, meant mushrooms had to be given a chance. I've been giving them a chance recently and found out I actually (dare I say it?) really like them. I decided white mushrooms would work perfectly to balance out this Paleo breakfast dish. Plus, Trader Joes offers them pre-sliced and I love anything that can help to minimize my prep times.

I decided to fully round out the flavor of my this dairy free frittata by using one of my favorite seasonings from Primal Palate.  They came out with their own herbs, spices and seasoning mixes over a year ago and they are seriously awesome. Their Breakfast Blend is perfect to toss onto anything you might be making, so that's what I used to season this frittata.  If you don't have their breakfast blend already I definitely recommend picking some up, but you could sub in any seasoning you think would pair nicely with the hint of sweet this frittata already has going for it.


Low Carb Sweet Pepper Frittata

Prep Time: 10 mins
Cook Time: 30 mins
Yields: 8 servings

Nutrition Facts Per Serving (according to MyFitnessPal):
186 Calories; 12g Fat; 5g Carbs; 12g Protein

Ingredients:
2 links Sweet Chardonnay Chicken Sausage (or other chicken sausage)
1 med. yellow bell pepper, diced
1 med. red bell pepper, diced
1 cup white mushrooms, sliced
10 eggs, whisked
¼ cup coconut milk
2 tbsp ghee or coconut oil
1 ½ tbsp Primal Palate breakfast blend
½ tsp sea salt

Steps:

  1. Preheat oven to 350 degrees.
  2. Melt ghee/oil in cast iron or other oven safe pan
  3. Saute peppers and mushrooms for 5 minutes, stirring occasionally until they begin to soften. 
  4. Chop chicken sausage and add to cast iron
  5. In a medium bowl, whisk eggs, seasonings and coconut milk together.
  6. Pour egg mixture into cast iron, using a spatula or wooden spoon to mix in the peppers and mushrooms.
  7. Cook on medium heat (no stirring!) until edges begin to set. This should take about 5 minutes
  8. Transfer cast iron to oven and bake for about 25 minutes until cooked through.

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