Go Back
+ servings
a skillet filled with baked mushroom sausage spinach and red pepper breakfast frittata
Print Recipe
4.94 from 16 votes

Easy Breakfast Frittata

A savory, easy, ultimate breakfast frittata makes a wonderful breakfast, brunch or even lunch, especially when it is loaded with protein and veggies like red peppers, mushrooms, spinach, onions, and sausage.  It's light and fluffy and comes together quickly.  Plus, it's Whole30 compliant!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 155kcal
Author: Amy Nash


  • 9 eggs
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 Tablespoon oil or bacon grease
  • ½ red pepper diced
  • 4 mushrooms
  • 1 Aidell's Chicken & Apple Sausage chopped into bite-size pieces
  • 3 green onions chopped
  • 2 handfuls baby spinach


  • In a large bowl, crack the eggs and whisk them together with the paprika, garlic powder, salt and pepper. Set aside. Preheat oven to 425 degrees.
  • In an oven-safe skillet or cast iron pan, heat the oil or bacon grease over medium-high heat. Add the chopped red peppers and sauté for 2-3 minutes, until they begin to soften. Add the mushrooms and sauté another minute. Add the sausage, green onions & spinach and cook just until spinach starts to wilt, about 1 minute.
  • Reduce the heat to medium-low. Pour the eggs into the skillet over the sautéed vegetables & sausage and cover the skillet with a lid. Cook over medium-low heat, without stirring, until the egg begins to look set around the edges and start to release from the pan but the middle is still wobbly, about 5 minutes.
  • Transfer the skillet with the frittata to the oven and let it bake for 9-10 minutes until the middle is set. If you are doing meal prep and plan to reheat the frittata later, try to undercook it just a little bit (maybe only 8-9 minutes). Then when you reheat each portion in the microwave it will be perfectly cooked.


If you want to add cheese, mix in ¾ cup of shredded cheddar or fontina or pepperjack with your eggs.  If you want things super cheesy, sprinkle an additional ¼ cup of shredded cheese over the top of your frittata in the last minute or so and let it melt.


Calories: 155kcal | Carbohydrates: 3g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 346mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1797IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 2mg