Recipe: The Sausage and Spinach Anti-Omelette

I love everything about omelets, unless I have to cook them myself for my hungry horde/family. By the time I finish making the last omelette (mine), my kids have either finished scarfing their breakfast down or they’re close to tears and blame me for making them stare at their delicious omelets without being allowed to eat them. It’s pretty much a lose-lose situation for me. So when I my husband requested a more hearty breakfast during his Whole30, I wanted an easy way to pack some vegetables into our weekend breakfast without slaving away in the kitchen making 5 separate omelets.

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It’s not just a throw everything in a baking dish and throw it in the oven recipe, but it’s a whole lot easier than making individual omelets. And if you love runny yolk (mmmm…), then this is a great way to eat eggs and sausage while packing in some delicious and nutritious greens and veggies. This recipe makes 6 servings.

The Sausage and Spinach Anti-Omelette

(Paleo/Whole30)

12 eggs
1 lb homemade breakfast sausage (I set aside 1/3 of this recipe when I make it for just this reason)
1 small onion (diced)
1 bell pepper (diced) *I used a yellow bell pepper just because that’s what I had on hand, but a red pepper would look lovely–I like pretty food!
1 lb bag of spinach (not baby spinach)
6 medium/large mushrooms (sliced)

1. In a large skillet, cook the sausage over medium high heat until cooked through. Stir often. You do not need to add oil.

2. Once sausage is cooked, add onions and combine. Cook for about 2 minutes, then add bell peppers. Cook for an additional 2 minutes, then add spinach gradually while combining the ingredients. Once all of the spinach has cooked down, remove from heat and set aside.

3. Fry eggs in your choice of oil. We love duck fat in this house! And we also love runny yolk. I tend to cook 6 eggs at a time in a large skillet rather than cooking 2 at a time, but that’s just a matter of preference. If I had the time, I would definitely cook each serving separately, but my kids down really care what their eggs look like–just as long as they can eat them!

4. Serve sausage and spinach mix on top of the fried eggs. My kids love their eggs, sausage and spinach served on top of toasted English muffins.

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