Sausage + Veggie Frittata
Sausage + Veggie Frittata
Protein
12 Jone’s All Natural Turkey Sausage Links : ½ inch sliced
12 Eggs
Carbs
½ White Onion : chopped
1 Yellow Squash : small, chopped
2 c. Portobello Baby Mushroom or White Mushrooms : chopped
Fats
2 tbsp Cream : optional
1 tbsp Extra Virgin Olive Oil (EVOO)
Spice
Salt + Pepper to taste
Directions
Preheat the oven to 350°
Start by chopping up your veggies–mushrooms, onions and squash. Once chopped, place the onions and squash in a skillet with medium heat with your olive oil; cook until they become lightly browned –– do not overcook! Remove the onions and squash from heat. Then ook the mushrooms and sausage together in the same skillet on medium heat.
Put everything you just cooked in a 2-3 inch deep cooking dish.
Whisk the eggs with the cream, salt and pepper. Pour the egg mixture over the veggies and sausage.
Put the dish in the oven for 25 minutes or until fully cooked with golden brown edges.
Cut + serve.
Notes
You can add in any veggies you’d like! Simply lightly sauté before baking (except spinach–put that in raw, otherwise it wilts too much).
If you sub for pork sausage, cook that first and use the grease to brown the veggies and omit the EVOO.
Get creative and add your favorite veggies
Great for mornings – just heat up + go!
High protein!
:: FUN FACT ::
I always use Jone’s Dairy Farm products because they are from my hometown — Fort Atkinson, WI. They are a family owned & operated business since 1889. They were a staple in my small town. My Nonnie (grandma) started our town’s food pantry in one of their warehouses 50 years ago. It is still going strong and she works there every Wednesday serving the community. I love being able to find their products all around the world.
Jone’s products are really clean and don’t add all the extra junk to their products. As a kid we would always go down to their local store and purchase the freshest bacon. We would make the yummiest BLT’s in the summers with tomatoes & lettuce from our garden.
Growing up in a small rural town in Wisconsin definitely had a big impact on who I am today. I didn’t appreciate it much then because it was so “boring” and the winters were brutal. I learned that community is when people come together to help one another; that with community you can make the world we live in a better place.
As an adult I have such a greater appreciation growing up in the rolling corn fields, crazy winters, and a community where you know everyone names is something I’ll never take for granted. The small island community in St Thomas reminds me of home in Wisconsin.
Community is everything.
Sausage + Veggie Frittata
Ingredients
- Protein
- 12 Jone’s All Natural Turkey Sausage Links : ½ inch sliced
- 12 Eggs
- Carbs
- ½ White Onion : chopped
- 1 Yellow Squash : small, chopped
- 2 c. Portobello Baby Mushroom or White Mushrooms : chopped
- Fats
- 2 tbsp Cream : optional
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- Spice
- Salt + Pepper to taste
Instructions
- Preheat the oven to 350°
- Start by chopping up your veggies–mushrooms, onions and squash. Once chopped, place the onions and squash in a skillet with medium heat with your olive oil; cook until they become lightly browned –– do not overcook! Remove the onions and squash from heat. Then ook the mushrooms and sausage together in the same skillet on medium heat.
- Put everything you just cooked in a 2-3 inch deep cooking dish.
- Whisk the eggs with the cream, salt and pepper. Pour the egg mixture over the *veggies and **sausage.
- Put the dish in the oven for 25 minutes or until fully cooked with golden brown edges.
- Cut + serve.
- *You can add in any veggies you’d like! Simply lightly sauté before baking (except spinach–put that in raw, otherwise it wilts too much).
- **If you sub for pork sausage, cook that first and use the grease to brown the veggies and omit the EVOO.