Whole30 Frittata

Since starting Whole30, I've been much better at having breakfast every morning. Today, I had time to make a delicious frittata that will become my breakfast (snack or lunch) for several days this week. And Packed full of vegetables with just enough meat for additional flavoring, this is frittata is something I will be making even after Whole30.

frittata

4 eggs
2 chicken Italian sausages- diced (Trader Joe's Chicken Italian Sausages are compliant)
1 bag of frozen chopped spinach- defrosted and moisture removed
6-8 cremini mushrooms finely chopped
A few dashes of Tabasco (I used 1/2 teaspoon of Trader Joe's Harissa)
4 tablespoons of coconut cream
salt & pepper
1 tablespoon Whole30 compliant cooking fat

Preheat oven 375 degrees

Heat cooking fat in a pan over medium heat. Add sausage and brown. Add mushrooms and continue to cook until mushrooms release their juices. Add spinach and heat through. Transfer mixture to a bowl. Fold 2 tablespoons of coconut cream into the mixture and allow to cool.

In another bowl, beat eggs with 2 tablespoons of coconut cream and Tabasco. Salt and pepper egg mixture.

Combine egg mixture with meat and vegetables. Mix thoroughly. Pour into a a well greased pie plate. Bake for 25-30 minutes or until the frittata is set. Allow the frittata to rest 15 minutes before serving.