No matter how many times I make a frittata, it’s as if I’m making it for the very first time, and my excitement always shines through because not only is this dish extremely versatile, but it’s so incredibly healthy and delicious too.

If you’re someone who loves to eat breakfast for dinner, enjoys leftovers, doesn’t like to see food go to waste, craves healthy comfort food, or has a lot of house guests stay over.. frittata’s are for you!

No matter what you put in them, they are always satisfying, they always feed a crowd, and they are always delicious! Not to mention, they are super easy to make.

So, I’m really excited to share this particular one with you because it’s my favorite combination.

With this delicious dish, you’re getting lots of iron thanks to the spinach, lots of delicious, yet obvious protein from the eggs, a nice texture with the sausage, the freshness of the tomatoes, and best of all, you can enjoy the addition of goat cheese while still adhering to a Paleo lifestyle because after all, goat cheese comes from a goat not a cow!

So enjoy this healthy, balanced dish loaded with real food and goodness, no matter what time a day or circumstance.  It’s guaranteed to make your taste buds smile!

Sausage and Goat Cheese Frittata

Sausage and Goat Cheese Frittata

6 Servings | Prep Time 20 minutes | Cook Time 50 minutes



3 hot or sweet Italian sausage links

1 small sweet onion, diced

1 pint grape tomatoes, sliced in half

1 1/2 cups baby spinach

3 ounces goat cheese

6 eggs

1/2 cup coconut cream

1 teaspoon sea salt

1/2 teaspoon black pepper



Preheat the oven to 350°F

Take the sausage out of the casing and drop it into a 10 inch cast iron skillet. Turn the stove to medium heat and begin breaking up the sausage with a fork. Sauté the sausage until it begins to brown.

Add the onion and sauté until translucent, about 4 minutes.

Add the salt, pepper, tomatoes, and spinach, and give it a good toss.

In a mixing bowl, whisk together the eggs and coconut cream until both are blended and smooth.

Pour the egg mixture into the skillet.

Level the frittata out so it is even in the skillet. You can do this with the back of a spoon or spatula.

Crumble the goat cheese over the top of the frittata and let it cook over medium heat (do not touch it at this point) for about a minute.

Place the skillet in the oven and bake for 50 minutes.

Once the frittata is done, remove it from the oven and let it rest for about 5 minutes, so it's firm when you cut it.

This recipe was submitted by TinaMarie Cappabianca of Peace of Paleo.