Salt & Light


Chicken Sausage and Spinach Egg White Frittata

I threw this together one morning when I was tired of my usual breakfast, but low on ingredients. Packed with protein, healthy fiber, and flavor, it is healthy enough for a weekday breakfast and hearty enough for a weekend brunch.

Chicken Sausage and Spinach Egg White Frittata
  • 1 link chicken sausage, chopped into bite-sized pieces (I use Trader Joe’s brand!)
  • 2 heaping handfuls of spinach
  • Liquid egg whites (enough to cover fillings)
  • 1 oz. goat cheese, crumbled
  • Handful cherry tomatoes, halved
  • Salt & Pepper
To Prepare:
  1. Saute chicken sausage in an 8-inch skillet over medium heat until browned
  2. Toss in spinach, season with a pinch of salt and pepper, and allow to wilt until most of moisture has evaporated
  3. Lower the heat and allow the pan to cool a bit before pouring in egg whites
  4. Season again with salt and pepper, and allow the bottom to set
  5. With your spatula, lift up on the bottom and allow some of the liquid eggs on top to run to the bottom
  6. Continue to cook until eggs are just set
  7. Remove from heat and sprinkle with goat cheese and tomatoes
Note: Make ahead and you have breakfast the next couple days!

Body, Main Attraction




Chicken Sausage and Spinach Egg White Frittata

Leave a Reply

Your email address will not be published. Required fields are marked *

Cozy + Conscious Fall Recipe Collection

Enter your name and email to download this FREE eBook of over 40 recipes highlighting seasonal produce to make healthy eating a no-brainer when cooler weather hits!



*by submitting, you agree to receive email communications from Salt & Light Functional Nutrition.