Recipe: Sausage and Vegetable Frittata

by Carol Green on December 14, 2013 in Carol Green, Family Nutrition

Servings: 4

Prep Time: 15 minutes

Active Time: 40 minutes

 

Ingredients

 

2      Fresh Mild Italian Turkey Sausages, casings removed

1       cup Baby Bella Mushrooms, sliced (5 or 6 medium)

1      cup Zucchini, small dice (one medium)

1/4    cup Yellow Onions, finely chopped (half medium)

½     cup Red Bell Pepper (half medium)

2       cloves Garlic, minced

6       medium eggs, beaten.

2       Tbsp. Coconut Oil

1      tsp Sea Salt

1      tsp Old bay seasoning

¼     cup Grated Pecorino Romano or Parmesan Cheese

 

  • Preheat the oven to 375F

  • Place a 2 quart ovenproof dish in the oven

  • Place a medium size ovenproof sauté pan over high heat, melt a little coconut oil and sauté the sausage until well crumbled, remove to a plate.

  • Add a little more coconut oil if needed, add the mushrooms, stirring constantly until browned.

  • Add the onion, bell pepper, zucchini and garlic, sauté until softened, season to taste.

  • Remove the dish from the oven with oven gloves and brush with a little melted coconut oil.

  • Place sausage and vegetable mix in the dish in the preheated dish.

  • Season the eggs and pour into the pan.

  • Cooking time will depend on size of pan, about 18 minutes, it is done when wobbly to the touch.

  • Cut into squares to serve.

 

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