March 10, 2025

Frittata with Caramelized Onions, Sausage and Sweet Potato (Paleo)

Last Updated on March 12, 2025 by Carrie Korem, FNTP

I love making simple recipes like this frittata with caramelized onions, sausage and sweet potato! A frittata can be served warm or at room temperature and is good for any meal of the day. You can also top it with baby greens and vinaigrette for a full meal!

For this recipe you’ll need butter, yellow onions, sweet potatoes, sausage links, ghee, eggs, cream, sea salt, pepper and Monterey Jack cheese.

I like to purchase organic sausage links such as Applegate or Bilinski. The meat is organic and those brands don’t contain any weird preservatives or nitrates in thier sausage.

You can also use sausage links from your local farm. I like to use the site Eat Wild to find pastured meats in my area.

The onions are first cooked over a low heat and caramelized in butter. It takes about 30 minutes, but the flavor is definitely worth it.

While the onions are sautéing, toss up the potatoes, sausage and ghee and then place in the oven until they are nice and roasted.

Next the eggs, cream, salt and pepper are whisked and everything is combined, topped with cheese and ready for the oven.

Keep in mind you can switch out the sweet potatoes for white, omit the cheese, add in some greens, or whatever you like. You can use this recipe as a template to create your own favorite combinations!

Frittata with Caramelized Onions, Sausage and Sweet Potato (Paleo)

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Author: Carrie Korem, FNTP
Total Time: 1 hour
Yield: Serves 4-6

Ingredients

Units

For the Onions: 3 tablespoons unsalted butter 2 yellow onions Celtic sea salt For the eggs and vegetables 3 medium sweet potatoes, cut into small cubes 3 small links (about 8-inches each) pastured sausage, cut into 1/4-inch thick slices 2 tablespoons ghee (or palm shortening for dairy-free/Paleo) 12 large eggs 3 tablespoons heavy cream (or 2 tablespoons coconut milk for dairy-free/Paleo) 1/2 teaspoon celtic sea salt 1/4 teaspoon freshly ground black pepper 1 cup shredded monterrey jack cheese (omit for dairy-free/Paleo)

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Instructions

Melt butter in a medium pan over medium low heat. Add onions and season with salt. Cook for about 30 minutes, until caramelized, stirring occasionally.

Meanwhile, preheat oven to 400ºF and adjust rack to middle position. Toss together potatoes, sausage and ghee in a large oven-proof skillet. Place in oven and roast for about 30 minutes, stirring occasionally.

Whisk together eggs, cream, salt and pepper in a medium bowl. Remove potato mixture from oven, turn on the oven broiler, and set the skillet on the stove over medium heat (I like to put an oven mit over the handle so I don’t accidentally burn myself). Pour the eggs over top of the potatoes and sausage, sprinkle with caramelized onions. Stir the egg mixture with a spatula scraping the bottom of the skillet, until large curds form, but eggs are still very wet, about 2 minutes. Sprinkle eggs with cheese and place under broiler until cooked through (when you shake the pan the eggs should be firm), and cheese is spotty brown about 3-4 minutes.