Spiralized Potato Breakfast Frittata with Sausage and Peas

gluten freemeat & poultry
Spiralized Potato Breakfast Frittata with Sausage and Peas

Spiralized Potato Breakfast Frittata with Sausage and Peas

What better way to start your Sunday off than with a filling, healthy frittata?

I’ll never get bored of making frittatas with spiralized veggies. There are so many different flavor combinations, and veggie noodles are such a great way of sneaking veggies into your day, first-thing in the morning!

This frittata is packed with protein – chicken sausage, eggs, and peas. You can’t get more protein packed than that!

Spiralized Potato Breakfast Frittata with Sausage and Peas

The savory russet potatoes give this frittata the necessary hash brown or home fry salty flavor and the peas give that perfect earthy balance. It really is an all-in-one meal, and frittatas are meal-prep friendly. I’ve been known to have “breakfast for dinner” and eat leftover frittata. Serve it with some salad and avocado and it becomes a new meal.

This weekend is full of brunches, so I couldn’t make myself anything I wanted, but I’m looking forward to being home next weekend. I want to crack open some of these cookbooks that I’ve been piling up – especially the Glow Pops. I NEED to make one!

A while ago, I heard about the mantra “schedule your priorities, don’t prioritize your schedule” and I did that so well for a long time. I’ve fallen off the wagon, and I’ve found that my to-do lists aren’t empowering me the way they used to. I’m committing today to getting back to scheduling my priorities.

Spiralized Potato Breakfast Frittata with Sausage and Peas

Basically, if you “prioritize your schedule” you’re going to naturally put at the top what takes the least amount of effort, concentration, and time. You want that instant gratification, it’s only natural – it feels good to check off a box! But what happens? All the big projects that could help you advance at your job or (if you’re an entrepreneur) help your business, fall to the wayside. They don’t get done and they’re just tacked onto the bottom of your next day’s to-do.

There are a few larger projects that I am committing to RIGHT NOW to scheduling for the beginning of the week. Even though you may not feel as accomplished, because they take longer than a day to complete, just starting them is the first step!

Hope everyone has a productive, happy, and healthy Sunday!


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4-8 slices

Spiralized Potato Breakfast Frittata with Sausage and Peas

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 russet potato, Blade D, noodles trimmed
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 2 links breakfast sausage
  • 1/2 cup frozen peas
  • 8 eggs, beaten


  1. Preheat the oven to 425 degrees.
  2. Heat the oil in a 10" skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss well and let cook, tossing occasionally, until cooked through, about 10 minutes.
  3. Once potatoes are done, set aside, and add the sausage to the skillet. Cook until browned, about 3-5 minutes per side. Add back in the potatoes along with the peas and toss well to combine, making sure the sausage, potatoes and peas are evenly dispersed. Season once more with salt and pepper and pour over the eggs. Let cook for 2 minutes or until bottom sets.
  4. Transfer the pan to the oven and cook for 10 minutes or until eggs set. Slice 4 big slices or 8 smaller ones. Serve.


Per serving (1 out of 4 slices) - Calories: 283, Fat: 17g, Saturated Fat: 5g, Carbs: 13g, Fiber: 1g, Sugars: 1g, Protein: 21g, Sodium: 559mg

Spiralized Potato Breakfast Frittata with Sausage and Peas

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Angie Buysse says:
What would you suggest as an alternative to potatoes? I love the chicken sausage!
Ali Maffucci says:
Zucchini noodles would work well !
Gwen Shepherd says:
I find sweet potato is a great veg to use.
Jen says:
What on earth does the nutrition data mean when it says "1 out of 4-8 slices"?? That's meaningless!
Lottie A Parker says:
I agree
Julia Aston says:
Another delicious recipe! We just had the banana/egg pancakes with the spiralized apple for supper last night!
Ali Maffucci says:
They're the best! Thanks for the feedback :)
Kevin | says:
Awesome recipe idea, thanks for the idea!
Awesome recipe idea, thanks for the idea!
Can I use egg substitute (egg beaters) instead of eggs?

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I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

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