This easy, healthy asparagus frittata with spicy sausage and leeks is perfect for breakfast, brunch, or “brinnner” during the spring and summer months! It’s Paleo and Whole30 friendly, low carb, and ready in 30 minutes.
I’m on a spring veggie kick right now and it feels oh-so right. I’m typically not the type to naturally eat by the season – yes I’m sort of embarrassed by that but it’s true. In past years, I’d happily eat sweet potato, plantains, and even winter squash well into the spring.
Ease and comfort is a big thing for me when it comes to cooking! But, for whatever reason this year, I started craving summer squash and asparagus like crazy right at the end of March. Not all that exciting and really not a drastic change – after all – I’m serving them up with sausage, eggs, bacon, etc. You know, my dear, dear Paleo staple 🙂
All that said, I’m still pickier with asparagus than I am with other veggies for some reason. I never have the urge to simply roast it on its own like I happily do with broccoli or brussels sprouts – I need to give it a little boost, I guess.
I decided on a frittata (or frittatas, since I split the recipe between two small skillets) because almost every veggie tastes better baked with eggs and sausage. Cheese too, if you go that way, but maybe we shouldn’t go down that road at the moment given the Paleo and Whole30 theme of the recipe! I assure you, this frittata is delicious and flavorful without any hint or thought of cheese in sight.
As for the sausage – I get many questions regarding Whole30 compliant (no sugar added) sausage options, and, there are a few ways you can go here.
First, for a spicy option that I love for Whole30 (and used in this recipe) I love the Niman Ranch Andouille Sausage links. They’re pre-cooked and I just buy them from my local grocery store.
If you can get fresh sausage from your local grocery store, I’ve noticed they typically don’t contain sugar, so that might be an option as well. U.S. Wellness Meats also carries several sugar-free sausages that I’ve tried and love.
Finally, you can always make your own sausage at home – I typically make them into patties, cook, and freeze them to make it easy on myself to use for various recipes. You can make chorizo, breakfast sausage, chicken apple sausage, or simply experiment yourself to suit your personal taste.
Finally – the skillets! I’m a big fan of making frittatas (and really almost anything) in cast iron skillets. For this recipe, you can cook the veggies and sausage in a large skillet, then divide the mixture between two small skillets (I like using my minis!)
You can also simply use a 9-10 inch medium skillet, which would also make this recipe fabulously one-pan only. And if you don’t have oven-proof skillets, you can always bake it in a 9 inch pie/quiche pan or dish with great results.
I hope you’re ready to make this deliciously easy asparagus frittata! Let me know what you think – now let’s cook!
Asparagus Frittata with Spicy Sausage and Leeks {Paleo & Whole30}
Asparagus Frittata with Spicy Sausage and Leeks {Paleo & Whole30}
Ingredients
- 1 bunch asparagus ends and thick part cut off, cut into 1 inch pieces (just under 2 cups)
- 1.5 cups roughly chopped leeks
- 1 large spicy precooked sausage link andouille, chorizo, spicy Italian, or 2 small chopped (sugar-free for Whole30*)
- Pinch red pepper flakes
- 2 Tbsp cooking fat
- 2 cloves garlic sliced thin
- Sea salt to sprinkle on leeks and asparagus
- 6 eggs
- 1/4 cup full fat coconut milk blended until smooth prior to adding, if separated
- 1/2 tsp fine grain sea salt
- chopped parsley for garnish
Instructions
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I decided to make this frittata in 2 6.5-inch cast iron skillets, however you can also make it/bake it in any 9-10 inch oven proof skillet, or even a pie/quiche pan.)
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Preheat your oven to 400 degrees. Heat a large skillet** over med low heat and add the cooking fat (use the 9-10 inch skillet if that's what you're planning)
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Add the leeks and sprinkle with salt, cook, stirring for a few minutes until soft and brightly colored.
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Add the asparagus and raise the heat to medium, then sprinkle with red pepper flakes and a pinch more salt.
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Stir and cook for another 2 minutes, then add the chopped (precooked) sausage and garlic. Cook another 45 sec-1 minute, then remove from heat.
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If using the skillet you cooked the veggies in, whisk together the eggs, coconut milk and salt and pour over veggies, then bake 20-25 mins in the preheated oven.
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If using 2 small skillets, divide the cooked veggie mixture evenly between the two and whisk together the eggs, coconut milk and salt in a separate bowl. Pour an even amount of the egg mixture between the two skillets, then immediately bake in preheated oven for 15-20 mins or until center is set.
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Allow to sit for 5-10 mins before serving. Garnish with chopped fresh parsley if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*You can try this spicy sausage for Whole30 compliance, or make your own beforehand to use for this recipe.
**For the sautéing, you'll want to use a med/large skillets even if you're planning to bake the frittatas in 2 smaller skillets
Nutrition
What I Used to Make My Asparagus Frittata:
Want more Paleo and Whole30 egg recipes? Try one of these!
Paleo Mexican Breakfast Casserole
Spinach Mushroom Bacon Quiche with Sweet Potato Crust
Chorizo Sweet Potato Frittata with Caramelized Onions
Tell Me!
Do you cook in cast iron skillets? Best thing/worst thing about cast iron?
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If I were to eat seasonally, I think I’d still be eating sweet potatoes and squashes right now 😆 It’s been gloomy and snowing for like the past two weeks, so it doesn’t even feel like spring just yet. And I’m always tempted to whip out my skillet when I see other people using theirs. I only used mine -once- and it was to make a skillet cookie 😆
Once you get hooked on the skillets you start wanting to use them for everything 🙂 And today it’s going up to the 80’s so I can’t imagine snow!
I love cast iron skillets; they never stick nearly as much as other pans. I also love baking cookies in them. 🙂
This Frittata is such a unique idea; I love how you put asparagus into it.
Hi! Which part of the leek should I be using?
The white and light green 🙂
Thanks! Sorry for the dumb question 😉 I used the white and was confused how it was supposed to turn “brightly colored” LOL Fun part of going paleo – trying new fruits and veggies!
Yes, paleo definitely gets us out of the fruit and veggie comfort zone, lol 🙂
I made this for a ladies book club brunch. They were such a hit. I made one with the sausage and one without for the vegetarians…we talked about the food more than the book….thanks!
Hubby made this for dinner last night (for Mother’s Day) using fresh asparagus from our garden and oh, my word, it was delicious! Thanks for a great recipe!
Sounds perfect! Happy you enjoyed!
Can you make this the day before and put it in the fridge until time to cook?
Can I use regular milk