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Cast-iron Skillet Frittata


  • 8 eggs (I used these, which are organic and pasture-raised)
  • 1 package of frozen applegate sausages
  • 1 small yellow onion chopped
  • 2 vine-ripe, organic tomatoes chopped
  • 2 handfuls fresh, organic spinach
  • 1/2 cup diced banana peppers
  • 1/4 cup nutritional yeast
  • 3-4 tbsp avocado oil (these brands are great)
  • 2 tsp dried basil
  • sea salt, black pepper, and chili flakes to taste


  • Heat your cast-iron skillet with avocado oil (or any other oil / butter with a high smoke point); make sure you add enough oil or butter to cover the entire skillet. You'll want your stove on high.
  • Turn down the heat to medium and toss in your frozen sausages and onions. Sauté until the onions are translucent. Add in your tomatoes and banana peppers. Mix thoroughly.
  • Crack your eggs into a bowl and whisk. Add your spinach, nutritional yeast, basil, sea salt, black pepper, and chili flakes to the eggs. Combine.
  • Before pouring your egg mixture into the skillet, take a spatula and dice up the sausages into bite-sized pieces. Then, add in your eggs.
  • Cook the eggs on medium for five minutes, then cover the skillet with a piece of tin foil. Let the eggs cook for another 5-10 minutes, or until the middle is firm.
  • Remove from the heat, slice into equal fourths (or eighths), and serve.
  • Store the remaining frittata slices in the fridge, covered, for a few days.


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