Paleo & Whole 30 Baked Frittata

8 Jan

I always make a huge frittata/crustless quiche type thing that my husband can cut a piece of and heat up for breakfast when doing a Whole 30 challenge.  This is a super flavorful dish that reheats well!  Eating clean and missing your regular breakfast routine?  Try this!

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata


2 tbl. ghee

1 sweet onion, diced

2 cloves garlic, minced,

1 large sweet potato, shredded

1 spaghetti squash

12oz chorizo sausage, diced (nitrate free and no sugar added)

14 large eggs

2 tbl. fresh parsley, minced

Kosher salt


Extra virgin olive oil


Preheat oven to 425°F.  Cut spaghetti squash in half lengthwise and coat flesh with olive oil and season with salt and pepper.  Bake squash cut side down on a baking sheet lined with aluminum foil at 425°F until fresh is soft, ~40 minutes.  Remove and discard seeds and membranes once cooked.  Reduce oven heat to 350°F.  Peel the sweet potato and then shred it through your food processor using the shredding disc blade attachment.  In a large skillet over medium to medium high heat melt ghee.  When hot add onion, sweet potato, garlic, and chorizo.  Season with salt and pepper and sauté until onion and sweet potato are soft.  Scoop the spaghetti squash from the skin and combine with other ingredients in the skillet.  Set mixture aside to cool (if you add it to your eggs too hot they will scramble; alternative to waiting temper the eggs with the mixture).  In a large mixing bowl whisk the eggs and season with salt and pepper.  Stir the squash/onion/chorizo/potato mixture and parsley into the eggs.  Transfer the mixture to casserole dishes (I split it across two) and bake at 350°F for 30-45 minutes.


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