Sausage Tomato Basil Frittata (Paleo & Whole30

• Meat

  • 1 lb Italian pork sausage, sweet

• Produce

  • 2 tbsp Basil, fresh
  • 1/2 tsp Onion powder
  • 2 Roma tomatoes
  • 1 Bunch Spinach, fresh

• Refrigerated

  • 8 Eggs, whole

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Sea salt and pepper, fine grain

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Other

  • more chopped fresh basil for garnish

Found on paleorunningmomma.com

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
• ½ tsp onion powder
• ¼ 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

Directions

• 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
• 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.
• 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.
• Sprinkle the sausage mixture with chopped fresh basil once off the heat.
• In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.
• Top the egg/sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
• 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.
• Let it sit to cool and set a bit, and then either serve or wrap and refrigerate/freeze for later use.