Dress up this keto frittata with some low-carb veggies. They add great flavor and texture, not to mention, great nutrition. Leave out Tabasco for sensitive palates. Bonus: Leftovers reheat well, for those in-a-hurry mornings.
Ingredients
- ounces bulk breakfast sausage: 4 piece
- eggs: 8 piece
- heavy cream: 2 Tbsp
- drops hot pepper sauce (such as Tabasco®): 8 piece (to taste)
- butter: 2 Tbsp
- mushrooms: 1 cup (chopped)
- red bell pepper: 0.66667 cup (chopped)
- onion: 0.5 cup (chopped)
- salt and ground black pepper: (to taste)
- fresh spinach: 0.5 cup (chopped)
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
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Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
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Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in the hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all ingredients are submerged.
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Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes before cutting into serving pieces.
