Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons coconut oil
  • 1 cup diced carrots
  • 1 1/2 cups diced zucchini
  • 1/2 cup red pepper (diced)
  • 1 cup crumbled breakfast sausage (already browned)
  • 8 large eggs
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Instruction

  • Heat a 10" cast iron skillet over medium heat. Add the coconut oil and allow it to get hot.
  • Saute the carrots, zucchini and pepper in the hot oil for about 5 minutes or until the vegetables are soft.
  • Add the browned sausage.
  • Use a whisk attachment for a mixer and beat the 8 eggs on medium speed until they are light and frothy, about 3 minutes.
  • Pour the frothy eggs over the cooked veggies. Turn down the stovetop to medium-low and use the spatula to gently move the veggies just a bit, allowing the eggs to soak down to the bottom of the pan. There will still be frothy eggs on top. Don't stir too much.
  • Allow the frittata to cook for 7-10 minutes, until the edges are set.
  • Turn the oven on to broil and make sure the oven rack is in the middle of the oven.
  • Place the cast iron skillet into the oven and broil for 2-3 minutes or until the top is golden brown. Watch carefully since the frittata will cook quickly under the broiler.
  • Slice and serve warm.