Chicken Sausage, Potato and Red Onion Frittata: This low calorie, dairy free frittata is made low fat by eliminating cheese and using chicken sausage rather than pork sausage.
Not all frittatas are made the same.
When you’re trying to cut back on fat and calories, this frittata’s for you. No milk. No cheese. Low fat chicken sausage. And eggs. But don’t let those eggs scare you. Despite all of the eggs in this recipe, this frittata boasts a measly 210 calories per serving.
Chicken Sausage, Potato and Red Onion Frittata
Have I mentioned that I puffy heart cast iron skillets? My cast iron skillet is quickly becoming my go to cooking skillet. I’m sorry, stainless steel. I’ve found another one to love. We’re going to have to part ways. I hope you understand.
My love affair with cast iron started a couple years ago after I made this Cast Iron Buttermilk Corn Bread. Best cornbread ever, yo. After that, I became a little obsessed. I made this Cajun Shrimp and Quinoa Casserole that will make you shout from rooftops. Can’t forget dessert. I also made this healthy Blueberry Peach Coconut Crisp that won’t make you hate yourself for eating it.
Ain’t nothin’ a cast iron skillet can’t do.
You’re only going to need a few ingredients to make this frittata. Eggs. Potatoes. Chicken Sausage. Onions. And some patience. Patience hungry belly, patience. You can always do what I do while waiting for food to bake – wash the dishes. It’s by far my favorite thing to do so I’m just as happy as a peach while I’m waiting to stuff my face. Can you sense the sarcasm there?
- 3 small russet potatoes, thin sliced and halved
- ½ red onion, thinly sliced
- 1 tbsp olive oil
- 3 chicken sausage links, sliced (I used Aidell's Chicken n Apple Smoked Sausage.)
- 8 large eggs, beaten
- Pinch of seasoned salt
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- Fresh cilantro for garnish
- Season the potatoes with ground pepper and sea salt.
- Heat olive oil over medium heat in a cast iron skillet (or any other oven proof skillet)
- Saute potatoes until tender, about 10-15 minutes. Remove and set aside.
- Add the onion and chicken sausage to the skillet and cook until the onion is tender. Return the potatoes to the skillet and mix well. Pour the egg mixture over the top and carefully stir to distribute evenly. Sprinkle with seasoned salt.
- Bake at 350 for 20-25 minutes or until the center is set.
- ]Garnish with cilantro, if desired.