Seasonal Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 TB olive oil (or ghee, avocado oil, coconut oil etc)
  • 1 small onion, diced
  • 4 cups mixed seasonal vegetables, chopped (peeled if needed) e.g. sweet potato, zucchini, beetroot, carrot, squash, cherry tomatoes etc*
  • 1 cup frozen organic corn
  • 2 organic chicken sausages, cooked and cut into rounds**
  • 1 bunch Tuscan/ curly Kale, stems removed, shredded
  • 1 sprig of rosemary, leaves removed (or 1 tsp dried rosemary)
  • 1 cup fresh parsley***
  • 10 pasture raised eggs
  • Salt and Pepper to taste
  1. If roasting your vegetables (can do ahead of time and store in fridge). Preheat oven to 360F (180F). Lay out chopped veggies on a lined baking tray and coat in 1 TB olive oil. Season with salt and pepper and roast for 30 minutes or until soft and golden.
  2. Pan fry the chicken sausages unil cooked through and cut into rounds. Set aside.
  3. Add remaining 1TB olive oil to a large cast iron pan or skillet. Saute the onion until soft.
  4. Add the corn and kale and saute until slightly wilted.
  5. Add in the sliced sausage and roasted/frozen veggies. Stir through to combine
  6. Whisk the eggs in a bowl and pour into the pan, gently folding to combine.
  7. Stir through the rosemary leaves and parsley.
  8. Remove from heat and transfer into preheated (360F/180C) oven if using a cast iron pan. If using a skillet, pour mixture into a large baking dish.. Bake for 20 minutes our until slightly golden on top and cooked through.
*Pre cook the vegetables and the sausages to save on time during the week or substitute with frozen organic vegetables of your choice.
** Pre-cook sausages ahead of time or substitute with ½ cup full fat, raw, crumbled cheese of choice e.g. feta, cheddar, halloumi
***Substitute in fresh or dried herbs of choice!
Recipe by Boston Functional Nutrition at