The secret ingredient in this delicious frittata is Italian sausage from Polyface Farm in Swoope, Virginia. It has a perfect Italian sausage flavor, it’s sugar-free, and it comes from 100% grass-fed, local, humanely-raised animals. If you like a bite to your breakfast, you can substitute the Polyface hot sausage.
- 1 lb. Polyface Italian sausage links or Polyface bulk sausage
- 2 T. coconut oil or butter
- 1/2 large onion, diced
- 1 red bell pepper, diced
- 1 head spinach, cut in pieces or about 5 cups baby leaves
- 12 eggs, beaten (local, pastured eggs are best)
- salt & pepper
- 1 tomato, chopped and seeded
- If using sausage links remove the casing with kitchen shears.
- Brown the sausage in an oven-safe skillet until it’s cooked through. An iron skillet works well for this.
- Remove sausage from skillet and set aside. Add coconut oil or butter to the pan. Saute the chopped onions and peppers until onions are translucent, about 5 – 8 minutes.
- Add the spinach to the skillet with about 3 tablespoons of water. Put the lid on and let the spinach wilt, about 5 minutes.
- Add the sausage back to the pan and spread it around evenly. Add salt and pepper to the beaten eggs and pour the eggs into the skillet. Let the mixture cook for a few minutes. Then carefully lift up the cooked part with your spatula. Tilt the pan, and let the uncooked egg run to the bottom of the pan so it can firm up.
- When frittata is almost set, sprinkle shredded parmesan all over the top.
- Put the frittata under the broiler for about 4-5 minutes until the cheese melts.
- Garnish with fresh chopped tomato and enjoy.