Sausage–Brussels sprouts frittata with green salad and red pepper vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sausage–Brussels sprouts frittata with green salad and red pepper vinaigrette

Soy-Free, Dairy-Free, Gluten-Free, Carb-Conscious, Paleo

2 Servings, 580 Calories/Serving

20 Minutes

We transform the humble frittata into a filling anytime-meal, blending Italian sausage with Brussels sprouts, shallots, and spinach.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh loose mild Italian pork sausage
  • 1 or 2 organic shallots
  • ¼ pound organic Brussels sprouts
  • 3 ounces organic baby spinach or other leafy greens
  • 6 organic eggs
  • 2 ounces organic shredded carrots
  • Sun Basket red pepper vinaigrette (EVOO - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories: 580, Protein: 33g (66% DV), Fiber: 5g (20% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 9g (45% DV), Cholesterol: 510mg (170% DV), Sodium: 1100mg (46% DV), Carbohydrates: 16g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup]. Divide into two equal portions, one for the frittata and one for the salad.
  • Trim the ends from the Brussels sprouts; thinly slice the sprouts lengthwise.
  • Measure 1 cup [2 cups] spinach for the frittata; set aside the rest for the salad.
  • Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.

2

Cook the sausage and vegetables

In a medium [large] frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the sausage and half the shallots and cook, stirring to break up the meat, until the sausage is lightly browned but not yet cooked through, 3 to 4 minutes. Add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until the sprouts start to soften, 3 to 4 minutes. Working in batches if needed, stir in 1 cup [2 cups] spinach and cook until just wilted and the sausage is cooked through, 1 to 2 minutes.

3

Cook the frittata

Spread the sausage and vegetables evenly over the bottom of the pan. Pour the eggs on top. Reduce the heat to medium-low, cover, and cook without stirring until the eggs are set, 3 to 5 minutes. Remove from the heat and let cool for 5 minutes, then cut into wedges.
While the frittata cools, prepare the salad.

4

Make the salad

In a medium bowl, toss together the carrots, remaining shallots and spinach, and as much red pepper vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the salad and frittata wedges to individual plates and serve any remaining vinaigrette on the side.
Kids Can!
  • Measure the shallots.
  • Measure the spinach.
  • Assemble the salad.