Spinach and Sausage Frittata
Spinach and Sausage Frittata
For breakfast, we go heavy on the eggs and veggie. We serve the frittata with butter or Cream Cheese, and avocado on Circle Bread or gluten-free toast for my non-grain free family members. It is also a great snack throughout the day and can be eaten warm or at room temperature. Serves 3-4
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
1 TBSP extra virgin olive oil
1 TBSP grass-fed, cultured butter (or ghee)
1-2 cups chopped spinach (de-stemmed if needed)
3 precooked chopped additive-and sugar-free sausage links (we use Blinski’s chicken sausages)
6 -8 eggs
1 tsp dried dill
¼ tsp salt
Directions:
Preheat the oven to 375 degrees.
In a non-stick pan, sauté the spinach and sausage in olive oil for about 5-6 minutes.
While the spinach and sausage are cooking, whisk the eggs and dill weed together in a small bowl.
Add the 1 TBSP butter to the pan, and then pour eggs into the pan swirling the spinach, sausage and eggs together. Let sit undisturbed for 2-3 minutes.
Gently lift edges of frittata and tilt pan to pour uncooked eggs into the bottom of the pan. Let sit for one more minute.
Place the pan in the oven for 10-12 more minutes.
Cut into wedges and serve warm or at room temperature.
