SAUSAGE SPINACH FRITTATA
You and your dog will both love this savory frittata that makes for a satisfying brunch any day of the year. The added herbs and spices are the secret weapon giving this tons of great flavor, freshness, and nutrition. Any leftovers will keep well and can also be easily repurposed into on-the-go breakfast burritos by just wrapping them in tortillas with avocado slices. This recipe makes 1 frittata that can be cut into 6 wedges to serve 6.
Gluten-free
Vegetarian-adaptable - simply replace the sausage with a meat substitute
No added sugar or added salt
INGREDIENTS
8 oz ground Italian sausage
6 large eggs
¼ c coconut milk
1 tbs chopped fresh parsley
1 tsp dried rosemary
1 tsp dried thyme
½ tsp ground turmeric
1 c loosely packed chopped spinach
½ c shredded cheddar
1 c shredded mozzarella
INSTRUCTIONS
Preheat oven to 400 degrees.
Add the sausage to a 10- or 12-inch ovenproof nonstick skillet over medium-high heat. Cook, stirring and breaking up the sausage, until lightly browned, about 8 minutes. Using a slotted spoon or fork, transfer the sausage to a paper towel lined plate, reserving the sausage drippings in the skillet.
In a bowl, whisk the eggs, coconut milk, parsley, rosemary, thyme, and turmeric. Fold in the spinach, cheddar, and ½ c mozzarella. Stir in the cooked sausage.
Heat the reserved sausage drippings in the skillet over medium-high heat. Pour the frittata mixture into the skillet, do not stir, and cook undisturbed for 1-2 minutes, until the edges start to set.
Transfer the skillet to the oven and bake for 15 minutes, until the top is set and just starting to brown. Remove from oven. Sprinkle the remaining ½ c mozzarella on top. Once the heat of the frittata has melted the mozzarella, cut the frittata into wedges and serve.
BONE APPÉTIT! 🐾❤️
