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Ingredients
1 Pound bulk sweet Italian pork sausage
1 Tablespoon coconut oil
1 Bunch fresh spinach, roughly chopped
2 Tablespoons fresh basil, chopped
8 Eggs, whisked
1/2 Teaspoon onion powder
1/4 Teaspoon salt
2 Roma tomatoes, thinly sliced
Sea salt & black pepper, to taste
Chopped fresh basil for garnish
Instructions
Preheat oven to 375�F. Heat the coconut oil over med-hi heat in a medium sized cast iron or other ovenproof skillet.
Crumble the sausage in the pan and cook, breaking it up as it cooks so it browns evenly.
Once your sausage is toasty brown, add the spinach to the pan and give it a stir to soften and blend with the sausage, then remove from heat.
Sprinkle the sausage mixture with chopped fresh basil once off the heat.
In a large bowl, whisk your eggs well with onion powder and salt then pour egg mixture over sausage mixture slowly to cover.
Top the egg/sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
Bake in the preheated oven 20 to 25 minutes, or until the eggs are set and edges begin to turn golden brown. Garnish with more fresh chopped basil once the frittata has baked.
Cool slightly before serving.