Okay seriously, this is the best breakfast, lunch, or even dinner, you'll ever eat! This scrumptious recipe is inspired by my future mother-in-law, Marcie, who is a force to be reckoned with in the kitchen! She whipped this up one weekend, and I haven't been able to stop thinking about it since. I just knew I had to recreate something similar for Happy, Healthy, Wholesome!
This egg dish is layered with sweet and spicy Italian sausage, Kern County potatoes, sun dried tomatoes, briny olives and marinated artichoke hearts - it's everything satisfying but filled with good-for-you ingredients. This recipe is packed with protein, healthy fats, veggies and is gluten-free, dairy-free, paleo and Whole30 approved. Basically, you have no excuse not to fuel your family with this quiche-like dream!
3 tablespoons olive oil
10 pasture raised eggs, I buy these.
1 sweet Italian sausage, 1 spicy Italian sausage (Make sure you buy raw sausage and take it out of the casing to cook. You can honestly use whatever meat you have on hand though, such as turkey sausage, bacon, etc.)
2 cups steamed baby potatoes, any variety works great, but I use these.
1/2 diced white onion
1/2 cup jarred and drained kalamata olives
1/2 cup jarred, marinated and drained artichoke hearts
1/2 cup jarred sun dried tomatoes (Make sure to buy the tomatoes packed in olive oil, it gives them more flavor!)
3 teaspoons salt
3 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
Preheat your oven to 350 degrees.
Wash your potatoes, leave them whole, and place them in a sealed ziplock bag. Cook in the microwave for about 5 minutes and let rest for a minute or two. You can also do this in a microwave-safe bowl covered with a lid/big plate.
Remove your sausage from the casing and sauté it in 3 tablespoons of olive oil in a large cast iron skillet (or or any pan that is oven safe) on medium high heat. Use a spoon to break up the sausage into bite-sized pieces. Once cooked, remove it from the pan and set it aside in a separate bowl.
Dice 1/2 of a white onion and add it to the skillet. You don't need any more oil because the fat from the sausage will be left in the pan and provide plenty of flavor. Add in 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of garlic power. Cook the onions on medium low heat for about 10 minutes until caramelized and soft. While these cook, slice your baby potatoes into quarter inch thick rounds.
Add the olives, sun dried tomatoes, and artichoke hearts to the skillet and sauté for a few minutes. Then, add in your potatoes and sausage.
Whisk together 10 eggs with 2 teaspoons salt, 2 teaspoons pepper, and 1 teaspoon of dried oregano. Make sure the eggs are light and fluffy. Then, evenly pour them into the skillet. You may need to stir the ingredients around in the eggs to make sure everything is incorporated.
Bake your frittata in the oven for about 40 minutes or until cooked through and golden brown. This amount of time could vary depending on the thickness of your skillet and temperature of your oven. Once done, let cool on your counter for about 10 minutes to let the eggs set up. Then, slice and serve! Yum!
This recipe is chock full of foods that will make your body feel good. Pasture raised eggs are the only way to go in my opinion. Their flavor is unmatched, they're better for you than caged eggs, and they're packed with protein. Did you know eggs also contain vitamins and minerals for our brains and nervous systems to function properly? Literally, they are a superfood! The sausage also adds protein that stimulates muscle repair, just make sure to look at the label when purchasing it - you want to make sure there is no sugar added! The olives are a wonderful healthy fat rich in antioxidants and dubbed as an "energy booster." The sun dried tomatoes also contain antioxidants, contribute to heart health and reduce inflammation in our bodies. Finally, the artichoke hearts give this dish a healthy dose of potassium and lend our bodies to having a flat belly. Every time I eat a slice of this, I feel like a rockstar! This dish also keeps well in your refrigerator for about a week, and is a great thing to have on hand. So, get cooking, and reap the benefits of Marcie's Mediterranean Frittata!