BY: Lively Staff

January 13, 2019

Whip Up This Sausage and Potato Frittata Recipe for Breakfast

A perfect one pot meal, this Sausage and Potato Frittata makes a delicious centerpiece for your weekend brunch or make it ahead for an easy weekday breakfast.  Our Collagen Peptides contain such a wide array of amino acids that they fill the gaps well in any dish — like this frittata — making for a more complete protein source. That equals greater satiety (feeling full for longer!) and better muscle building capacity, if that’s your thing.

RELATED: Reach for This Hemp & Berry Protein Smoothie After Your Workout

sausage and potato frittata

Sausage and Potato Frittata

Yields 4 servings

  • 4 scoops Vital Proteins Collagen Peptides
  • ½ C filtered water
  • 6 eggs
  • 1 t sea salt
  • ½ t ground pepper
  • 1 potato, cubed small
  • ½ red or white onion, diced
  • 2 Italian sausages, cubed small
  • 4 C fresh spinach, roughly chopped


  1. Combine the Collagen Peptides and filtered water in a large measuring cup. Whisk well to dissolve the collagens (it will be thick). Add the eggs, sea salt, and ground pepper and whisk together. Set it aside.
  2. Preheat the oven to 350°F.
  3. Heat a large saucepan over medium heat. Add a bit of oil (high-heat cooking oil like avocado or coconut oil), the chopped potatoes and onions.
  4. Sauté until softened, about 5 minutes. Add the chopped sausage and continue to sauté until everything is browned, another 5-10 minutes.
  5. Add the spinach and stir until it’s just wilted, about 60 seconds.
  6. Turn the heat off and pour the ingredients into a 9″ round baking dish (it helps to have the round dish sitting on a large baking sheet for moving to the oven without spilling).
  7. Spread out the sausage potato mix evenly across the bottom of the pan. Pour the egg mix over top.
  8. Move the pan into the oven and cook for 25-30 minutes, or until golden brown on top.
  9. Let rest 5-10 minutes after cooking before cutting and serving.

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