Zucchini~Carrot~Sausage Frittata

Frittata is one of my favorite quick dishes. You can incorporate pretty much any type of vegetable that is in season and eat this great dish for breakfast or as a main meal accompanied by a salad. You will find a different version of this dish on my blog for which I used kale and asparagus. This time I decided to add some chicken sausage as well. IMG_0958


You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4


  • 2 grated carrots
  • 2 grated zucchinis
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 2 organic, fully cooked chicken sausages, cut into small rounds
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg’s amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • Fresh marjoram, thyme and oregano, about 1 sprig each (optional), finely cut
  • 1/4 teaspoon salt
  • 1 — 2 tablespoon of olive oil


  1. Heat broilerIMG_0951
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add zucchini, carros, soy sauce, thyme, tabasco,and herbs and cook until tender, over medium heat, about 5 minutes. Add sausage.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables and sausage.
  5. Cook until sides are beginning to set, about 2–3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2–3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!