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Sausage & Kale Frittata with Spaghetti Squash

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Course Breakfast, Main Course

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium red onion diced
  • 1 garlic clove minced
  • 12 oz vegan sausage
  • 12 oz JustEgg
  • 3 tbsp nutritional yeast
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 bunch kale stems removed and chopped
  • 2 cups spaghetti squash noodles about 1 small spaghetti squash
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup vegan cheddar cheese for topping 

Instructions
 

  • Preheat oven to 350ºF.
  • Heat olive oil in a medium oven-proof skillet. Add in diced onion, minced garlic, and vegan sausage slices. Stir frequently until sausage has slightly browned.
  • In a large mixing bowl, whisk together JustEgg and seasonings, set aside
  • Add chopped kale to the skillet and cover until kale has cooked down, about 2 minutes.
  • Then add spaghetti squash to the skillet and stir, and in the sun-dried tomatoes.
  • Pour the whisked JustEgg mixture into the skillet and use a spatula to lift the veggie mixture allowing the JustEgg to evenly disperse.
  • Top the mixture with the vegan cheddar cheese and transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, until the mixture is set.
  • Allow the skillet to cool and set for 15-20 minutes. Slice, serve, and enjoy!