Cajun Sausage Frittata
Plum Salad with Red Onion
Ingredients
- 8 large eggs
- 2 Tbsp ghee
- ½ tsp dried thyme
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 (12-oz) pkg nitrite-free andouille sausage, cut into ½-inch pieces
- 2 Tbsp avocado oil
- ¾ cup chopped red onion
- 1 (8-oz) pkg sliced mushrooms
- 1 zucchini, cut into half-moons
Instructions
- Preheat broiler. Whisk together eggs, ghee, thyme, garlic salt, and pepper in a large bowl until blended.
- Cook sausage in hot oil in a large ovenproof nonstick skillet over medium-high heat 5 minutes or until browned, stirring often. Remove sausage.
- Cook onion, mushrooms, and zucchini in hot drippings 5 minutes or until tender; add sausage.
- Pour egg mixture over vegetables in skillet. Cook over medium heat 4 to 6 minutes or until set around edges, gently lifting edges of frittata with a spatula and tilting skillet to allow uncooked portion to flow underneath.
- Transfer skillet to oven; broil 2 minutes or until set and lightly browned. Let stand 5 minutes before cutting into wedges.
Side Dish Ingredients
- 1 Tbsp extra virgin olive oil
- 1 tsp raw honey
- ¼ tsp dried thyme
- 1 tsp white wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 6 plums, pitted and quartered
- ¼ cup very thinly sliced red onion
Side Dish Instructions
- Combine oil, honey, thyme, vinegar, salt, and pepper in a bowl. Add plums and onion; toss.
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