Paleo Scottish Breakfast: A Mouthwatering Journey to the Highlands

Allergens

Eggs, Soy (in sausage, if not homemade)

Ingredients

• 8 large eggs
• 1 pound ground pork sausage
• 4 cups fresh spinach
• 1/2 cup almond flour
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 1 large leek, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat a large non stick skillet over medium heat. Add the coconut oil and sauté the onion, leek, and garlic until softened and fragrant, about 5 minutes.
2. Add the ground pork sausage to the skillet, breaking it up with a wooden spoon as it cooks. Season with salt, pepper, and cinnamon. Cook until browned and cooked through, approximately 7 10 minutes. Remove from the pan and set aside.
3. In a separate non stick skillet, whisk together the eggs and almond flour. Add spinach to the egg mixture and mix well.
4. Lower the heat to medium low and pour the egg mixture into the skillet. Cook until the edges are set but the center is still slightly runny, about 3 5 minutes.
5. Place a plate over the skillet and carefully flip the frittata onto the plate. Slide the frittata back into the skillet to cook the other side for another 2 3 minutes.
6. Once cooked through, transfer the frittata to a serving platter and top with the cooked sausage. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this Paleo Scottish Breakfast will transport you to the Highlands while staying true to the principles of the Paleolithic diet.

Notes

Feel free to adjust the seasonings and vegetables according to personal preference.