Ingredients
- 1 lb sweet Italian pork sausage casings removed
- 1 tbsp coconut oil
- Bunch of fresh spinach roughly chopped
- 2 tbsp chopped fresh basil
- *pinch of crushed red pepper optional
- 8 whole eggs whisked
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 roma tomatoes or 3 smaller tomatoes, thinly sliced
- fine grain sea salt and pepper to taste
- more chopped fresh basil for garnish
Instructions
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Preheat your oven to 375 degrees. Heat the coconut oil over med-hi heat in a medium sized cast iron or other ovenproof skillet *See Note
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Crumble the sausage in the pan and cook, breaking it up as it cooks so it browns evenly. *Add the crushed red pepper now if you wish for extra spice.
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Once your sausage is toasty brown, add the spinach to the pan and give it a stir to soften and blend with the sausage, then remove from heat.
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Sprinkle the sausage mixture with chopped fresh basil once off the heat.
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In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.
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Top the egg/sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
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Bake in the preheated oven 20-25 minutes, or until the eggs are set and edges begin to turn golden brown. Garnish with more fresh chopped basil once the frittata has baked.
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Let it sit to cool and set a bit, and then either serve or wrap and refrigerate/freeze for later use.
Recipe Notes
*If you don't have an oven proof skillet, just transfer the sausage mixture to a baking dish before adding the egg mixture and proceed. You will probably need to bake a few minutes longer if you do this.