Vegetable & Sausage Frittata
Another make-ahead breakfast idea that's Whole30 compliant!
Equipment
- Large, oven-proof, non-stick skillet (or cast iron skillet)
- Large bowl
- Cutting board
- Knife
- Whisk
- Rubber spatula
Ingredients
- 6 large eggs
- 2 tbsp filtered water
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp avocado oil
- 1 tbsp ghee
- 1 bunch baby broccoli, chopped
- 1 cup breakfast sausage, cooked & Whole30 compliant
Instructions
- Pre-heat the broiler on low setting for about 10 minutes.
- In a large bowl, add eggs, water, salt and pepper and whisk to combine. Set aside.
- Over medium heat, add oil and ghee to the non-stick pan and heat until ghee is melted.
- Add baby broccoli (or whatever left over green veggies you have in the fridge and saute for 1-2 mins or until veggies are soft but still al dente.
- Add pre-cooked breakfast sausage to the pan and cook for about 1 minute.
- Add egg mixture in the pan, and cook for a few minutes until eggs start to set around the edges.
- Reduce heat to low and cook until the frittata is almost set but the top is still runny.
- Place the skillet under the broiler and broil until the top is set and golden brown on top. Remove frittata from the oven and let the frittata cool for about 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.