Tag Archives: whole30

Sausage and Veggie Frittata

Sure I could call this a sausage and spinach egg bake or something more obvious like a supreme omelette or a crustless quiche but then I couldn’t emphasize the fancy word that best describes this egg concoction by saying the word FRIT-TA-TA over and over.

Aside from being fun to say, frittata simply refers to an italian version of an egg cake. And I think we can all agree that frittata sounds more appetizing than egg cake so let’s just go with that.

The recipe is simple enough. Some leftover andouille sausage, several eggs and your choice of veggies, sauteed in a cast iron skillet and then thrown under the broiler for a few minutes to get that nice golden brown top that you don’t see in my photos because I was too hungry to wait for it.

sausage and egg frittata recipe, breakfast, brunch, eggs, whole30, sausage, spinach, vegetable frittata

Simple Sausage and Veggie Frittata

  • 1 TBL olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1 clove garlic, minced
  • 1/4 C cooked andouille sausage, sliced
  • 1/4 C green onion, chopped
  • 1/4 C tomato, chopped
  • 1/2 C spinach, chopped
  • 6 eggs

sausage and egg frittata recipe, breakfast, brunch, eggs, whole30, sausage, spinach, vegetable frittata

In a cast iron skillet, saute green onions in olive oil. Add garlic, sausage, tomato and spinach and cook until fragrant. In a small bowl whisk eggs, salt and pepper. Add egg mixture to cast iron skillet. Cook for 5-10 minutes or until set. Carefully place pan under broiler until top is cooked.

sausage and egg frittata recipe, breakfast, brunch, eggs, whole30, sausage, spinach, vegetable frittata

 

Slice and serve with hot sauce. Cholula preferably but any hot sauce will do. You could serve it plain if you prefer it that way but everyone knows an Italian frittata with French sausage is best served with mexican pepper sauce.

 

 

 

 

Squash Season

One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.

It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.

Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.

But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

Spaghetti Squash Spaghetti

  • 1 large spaghetti squash
  • 2 TBL olive oil
  • salt and pepper
  • 1-2 shallots, sliced
  • 1 C fresh tomato puree or paste
  • 1 clove garlic, minced
  • 3-4 white mushrooms, chopped
  • 1/2 C fresh tomatoes, chopped
  • 1 tsp oregano
  • 2 tsp red wine vinegar

Preheat oven to 450 degrees.

Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

Scrape flesh of squash into bowl. Add sauce just before serving.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.