Whole30 Mediterranean Frittata

This Whole30 Mediterranean Frittata is a delicious and easy breakfast! Eggs, red onion, spinach, tomatoes, and turkey sausage are baked to perfection and topped with a dairy free Tzatziki Sauce! This is perfect for meal prep. Paleo, gluten free, and dairy free!

Course Breakfast

Cuisine Greek

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 403kcal

Author Mary Smith

Ingredients

12 eggs
3 tbsp dairy free milk of choice
1 package Jones Dairy Farm No Antibiotics Ever Turkey Sausages thawed
½ red onion diced
2 cloves garlic minced
2 handfuls raw spinach
1 cup baby tomatoes sliced
½ tsp oregano
½ tsp thyme
1 tsp sea salt divided

Dairy Free Tzatziki Sauce

½ cup full-fat coconut milk stirred before measuring
½ cup mayo
1 tbsp lemon juice
2 cloves minced garlic
2 tbsp chopped fresh dill
¾ cup diced cucumber
½ tsp red wine vinegar
¼ tsp sea salt
¼ tsp oregano

Instructions

Preheat your oven to 375.
Beat your 12 eggs and dairy free milk together in a bowl and set aside.
Heat the olive oil in a large oven-safe skillet over medium heat. (I like to use my 12 inch Lodge Cast Iron skillet). Add in the red onion, cut up sausage, and garlic and sauté for 2-3 minutes. Add in the sliced cherry tomatoes, spinach, oregano, thyme, 1/2 tsp of the salt, and pepper and stir until the spinach is wilted. Pour the egg mixture over the veggie mixture and use a spatula to even it out. Let it cook over medium heat for 2-3 minutes until the sides start to cook.
Place the pan in the oven (carefully) and cook for 18-20 minutes or until the egg is set.
While the frittata is cooking, make the Tzatziki Sauce. Combine all of the ingredients and stir well. This can also be done ahead of time and you can store the sauce in the refrigerator for up to 4 days.
Top a slice with some Tzatziki (and feta if you tolerate dairy) and enjoy!

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