Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon olive oil, enough to coat skillet
  • 1/2 medium onion, diced
  • 1/2 tablespoon minced garlic
  • 12 ounce package chicken sausage, cut into 1/2″ slices  (I used Bilinskis)
  • 10 large eggs
  • 3 tablespoons nutritional yeast, optional
  • 1 teaspoon Italian or all-purpose seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pink salt
  • 1/2 teaspoon black pepper
  • 1 bunch kale, stems removed and chopped, equal to about 2 cups
  • 2 cups cooked spaghetti squash noodles (about 1 small spaghetti squash)
  • 1 package sun-dried tomatoes, sliced

Instruction

  • Preheat oven to 350ºF.
  • Heat 10″ cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
  • In a large bowl, whisk together eggs and seasonings, set aside.
  • Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid. Add in sun-dried tomatoes.
  • Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
  • Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
  • Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!