Tomato & Sausage Frittata: Cassy Joy's Fed & Fit Cookbook Review
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 4-6 servings
Ingredients
- 1 lb bulk breakfast sausage or ground pork*
- 1 dozen large eggs, lightly beaten
- 3 or 4 medium tomatoes, sliced into ¼ inch rounds
- 1 ½ tsp fennel seeds
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Directions
- Preheat the oven to 350 F.
- In a large ovenproof sauté pan over medium heat, brown the sausage until crispy, 10 to 15 minutes. Drain off the excess grease, then pour the eggs over the sausage and stir together over medium heat until the eggs start to set, about 4 minutes.
- Lay the tomato slices evenly over the top of the eggs. Sprinkle the tomatoes with the fennel seeds, salt, and pepper.
- Transfer the frittata to the oven and bake for 25 minutes, or until the middle doesn’t jiggle when the pan is shaken. Let cool for 5 minutes, then serve warm.
Notes
*If using breakfast sausage and following a GAPS protocol, read the label to make sure that the ingredients are GAPS compliant.
**Leftovers will keep refrigerated for up to 4 days. To reheat, either place the frittata in a preheated 350 F oven for 20 minutes, microwave for about 2 minutes, or heat it up on the stovetop in a frying pan over medium heat for about 10 minutes.
**Leftovers will keep refrigerated for up to 4 days. To reheat, either place the frittata in a preheated 350 F oven for 20 minutes, microwave for about 2 minutes, or heat it up on the stovetop in a frying pan over medium heat for about 10 minutes.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/tomato-sausage-frittata-cassy-joys-fed-fit-cookbook-review/