I’m so excited to share this frittata recipe with you all because it was one of my go-to recipes last year while I was pregnant. I absolutely love this recipe for so many reasons! I love to make this fritatta recipe on Sundays and then save it in the fridge for my breakfast or lunch throughout the week. It’s quick, healthy, protein packed and this specific is recipe dairy and gluten free.
If you follow along here and read my fertility journey post I shared, you’ll know that I was pregnant with our sweet girl Harper last year. Part of what I felt like helped me to conceive and have a successful pregnancy was eating a dairy and gluten free diet. It wasn’t easy eating this way, especially with pregnancy cravings, but I truly feel like it helped my body support my pregnancy. In the beginning it was a lot of pressure to eat this way but I found lots of great food items and recipes I could eat. As my pregnancy progressed, I had to take the dreaded glucose test to see if I had gestational diabetes. I went in for the test and wasn’t worried about my results coming back positive and after a week had passed I had totally forgotten I took the test. A dreaded phone call from my doctor proved me wrong, I in fact did have gestational diabetes. My levels were off the charts high – I felt like it was a joke or something went wrong with the test. I was so disappointed and stressed about this diagnosis because my already restrictive diet was taken to a new extreme. I was forced to eat a low carb diet to maintain a healthy pregnancy and carry Harper to full term without complications. I took this as a challenge because I didn’t want to risk causing harm to our baby, my health or have to take insulin. I was embarrassed because I had the misconception that having gestational diabetes meant I was overweight or wasn’t eating healthy – I learned this simply isn’t the case. I stayed within healthy weight gain throughout my pregnancy and looking back I think this diagnosis helped me to eat healthier and take even better care of myself for our sweet girl. With this diagnosis I had to find new recipes I could make that would help me maintain low blood sugar as I was testing my sugars 4 times daily and had to stay under a certain limit after every meal. This frittata was one of the recipes I heavily relied on. My lowest carb meal was breakfast and since I was eating DF/GF already my options were very limited. I decided from then on I would make a frittata every Sunday and have it for the rest of the week. I’d add whatever meat, vegetables and seasonings and portion it out to have each morning. This frittata turned out to be my favorite combination and was often on repeat. Not only did this recipe give me an easy breakfast within my diet guidelines but it’s delicious and I looked forward to eating it everyday. 
This recipe is flavor packed with ground turkey sausage, butternut squash, onions and spinach. It’s high in protein, low in carbs and dairy and gluten free. You start off by browning your ground beef and then cooking the onions and butternut squash until soft and then wilting the spinach.
This all gets added to a baking dish with eggs and baked in the oven until the eggs are full cooked and the dish has set in the middle.
Frittata’s are also a great breakfast dish when you have company. I like to prep the filling ingredients in advance the night before and then add everything to a baking dish in the morning and pop it in the oven. It can serve a small crowd and allows you to enjoy your guests.
The filling ingredients for a frittata are endless and that’s another reason to love them! If I don’t feel like venturing out to the store before I make one I’ll see what leftover vegetables, proteins, or cheeses I have in the fridge and make a new combination to try that week. I hope you love this recipe as much as I do if you give it a try!
Butternut Squash, Turkey Sausage and Spinach Frittata
A flavor packed frittata with butternut squash, turkey sausage and spinach that can be prepped for easy weekday breakfasts.
Ingredients
Preheat oven to 325° F. Spray a 11×7 baking dish with cooking spray and set aside. Heat a nonstick skillet over medium heat. Add the ground turkey, breaking it up into small bits, and brown until it’s fully cooked. Drain any excess liquid from the cooked ground meat. Add the turkey to your prepped baking dish to cool. In the same skillet over medium heat, add the olive oil, onion, cubed squash and lightly season with salt. Sauté until the onion is soft and translucent and the squash is fork tender, about 15 minutes. If they begin to brown too quickly turn the heat down to medium-low and continue cooking until soft. Once the onion and squash are cooked, add the spinach and let it wilt for a few minutes. Add the cooked vegetable mixture to the baking dish along with the ground turkey and set aside. In a large bowl whisk the eggs and lightly season with salt and pepper. Pour the eggs into the baking dish along with the other ingredients and give a light stir to evenly distribute the meat and vegetables within the eggs. Place the baking dish in the oven and bake for 50-55 minutes or until the center is set.Directions
You could add any vegetables, cheeses or meats that you like to customize this and have endless varieties for an easy breakfast.
If you come up with your own flavor combination I’d love to hear what it is so I can try it out too 🙂
Thanks for stopping by CB EATS! Don’t want to miss a recipe or post? – subscribe to email updates or follow along on Instagram or Pinterest.
xo CB
CB EATS 