Pan Fried Cheesy Sausage, Spinach, Carrot Frittata (Paleo, Gluten-Free)

paleo sausage spinach carrot frittata recipe - gluten-free low carb

If you belong to a large family, you probably know what it’s like to live off of leftovers. It’s not fun to eat the same thing the entire week! Frittatas are a good way to resurrect leftovers into an entirely different dish. Just throw your leftovers in with some eggs, spices, and cheese, and voilayou got a frittata!

You don’t have to follow this recipe to a tee, because your leftovers will entirely depend on you. I would caution against using watery vegetables however, because you want this frittata to be solid—while still being juicy. So I’d stay away from adding zucchini and squash, unless you can dry them out first by adding salt and patting dry. Spinach and shredded carrots are great naturally dry veggies to use for this recipe. The carrots will taste like potatoes, making this taste like a country omelette, which is great for a low carber!

paleo sausage spinach carrot frittata recipe - gluten-free low carb

Serves 2-3 people


  •  1/2 cup organic grass-fed ground beef + 1/2 cup ground/chopped beef/pork sausage (marinated for 24 hours in lemon) or 1 cup sausage (add less meat if you prefer)
  • 4 large organic free-range eggs (wheat/soy-free if possible)
  • 1 cup shredded organic carrots
  • About 10 oz raw organic spinach leaves
  • 1/2–1 cup crumbled organic grass-fed feta (or your cheese of choice)
  • 2 tsps Pink himalayan salt/Real Salt™ to taste
  • Organic spices & herbs (optional)
  • Organic grass-fed butter or tallow


  1. Boil spinach in pot separate from everything else.* Cook for roughly 10 minutes.
  2. Add butter/tallow to separate pan. Cook meat until brown in medium/medium-high heat.
  3. Add shredded carrots to meat and cook until soft adding more butter/tallow if it sticks to pan. Do this for 1–2 minutes then turn heat off.
  4. Beat eggs in bowl and dump crumbled cheese, spices, and salt with raw eggs in bowl.
  5. Turn heat back on to low. Drain spinach of water as much as possible then add spinach to pan with meat.
  6. Distribute spinach and carrots evenly with the meat
  7. Dump egg-cheese-spices mixture to pan. Turn the heat up to medium-high. You’ll want the eggs cooked fast with higher heat to make the bottom and sides somewhat crispy!
  8. Turn off heat once the egg is solid all the way through and the sides are golden brown. It’s normal to have liquid butter floating around 🙂


  • *The reason to boil spinach separately is because of oxalates. Oxalates are antinutrients and are found in raw spinach and kale. Once you boil spinach, you don’t want to reuse the water you used to boil it in. Many people like to reuse this water to add nutrients back into their food, but you don’t want to do this for vegetables containing oxalates.
  • Add some homemade hot sauce or ketchup, and this cheesy frittata will taste like pizza!
  • Feel free to add more salt as you eat.
About Rachel 38 Articles
Rachel is a certified Yoga teacher, a Les Mills instructor, a wife, and graphic and web designer. She likes cooking healthy food from scratch, being creative while productive, writing, and listening to new wave music. Mostly, Rachel likes to read books on spirituality and philosophy. Despite her fascination with a dystopian future, she is generally a very cheerful person!


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