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a square of low carb southwest frittata on a white plate garnished with sliced green onions and sliced tomatoes on the side

Southwest Fauxtato Frittata Squares

Southwest flavors with a bit of head blend with shredded jicama for a low carb meal. Perfect for a brunch or make ahead to have as an easy breakfast throughout the week. These squares freeze beautifully too!
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Breakfast, Main Course
Cuisine American
Servings 20
Calories 298 kcal


  • 1 pound pork sausage
  • 8 Tablespoons unsalted butter, divided
  • 5 cups peeled, grated jicama
  • 15 large eggs
  • 1 pound pepper jack cheese, grated
  • 24 ounces 2% cottage cheese
  • 1 teaspoon mineral salt
  • 1 teaspoon black pepper
  • 1 7 ounce can diced green chiles Some brands can be very liquidy. If your chiles are in liquid, drain the can before using.
  • 1/2 cup Trim Healthy Mama Baking Blend see notes for substitution suggestions
  • 1 Tablespoon aluminum-free baking powder


  • Preheat oven to 350 degrees F. Line a 12x18x1.5 inch sheet pan with parchment paper.
  • Melt 4 Tablespoons of the butter in a large saute pan over medium heat. Add the jicama and fry them until cooked through, stirring often, 10-15 minutes. Cover the bottom of the lined baking sheet with the jicama.
  • In the same saute pan, brown the pork sausage over medium-high heat. Crumble the sausage finely during the cooking process. Drain the grease in a paper towel-lined colander. Spread sausage evenly over the jicama.
  • Melt the remaining 4 Tablespoons of butter in the saucepan over medium low heat.
  • Meanwhile, whisk the eggs in a large bowl. Stir in the cottage cheese, pepper jack cheese, mineral salt, and pepper.
  • If your green chiles are in a lot of liquid, drain the liquid before adding the chiles to the egg mixture. Stir until chiles are distributed evenly throughout the mixture.
  • Stir in the baking blend and baking powder to the egg mixture, then pour over the jicama and sausage and spread evenly.
  • Bake the frittata until it is browned and puffed, about 30-35 minutes. A knife inserted in the center should come out clean. Allow the frittata to cool for 10 minutes on a rack, then cut into 20 single-serving squares.


If you do not have Trim Healthy Mama Baking Blend on hand, you can substitute 3 Tablespoons each of almond flour, coconut flour and golden flax seed meal to equal 9 Tablespoons total.
If you are cooking for someone who is allergic to tree nuts, you can substitute 4 Tablespoons of coconut flour and 4 Tablespoons of golden flax seed meal.
Nutrition label is based on making recipe with THM Baking Blend.
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.


Calories: 298kcalCarbohydrates: 7gProtein: 19gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 212mgSodium: 628mgPotassium: 130mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 9.9mgCalcium: 280mgIron: 1.4mg
Keyword gluten free, keto, low carb, THM, Trim Healthy Mama
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