Sausage & Tomato Frittata
Sausage, roasted tomatoes, and fresh basil are baked into a cheesy frittata made rich with eggs and parmesan.
Ingredients
4 oz ground pork sausage (sugar-free, nitrate-free)
2 eggs
2 egg yolks
¼ cup cherry tomatoes, halved
2 Tbsp grated Parmesan cheese
2 Tbsp fresh basil, chopped
1 Tbsp heavy cream (optional for fluffiness)
1 Tbsp butter (for greasing skillet or pan)
¼ tsp garlic powder
Salt and pepper, to taste
Macronutrients
Protein: 36g
Fat: 35g
Carbs: 4g
Preparation
Cook the sausage: Preheat the oven to 375°F (190°C). In a skillet over medium heat, cook ground sausage (4 oz) until browned and fully cooked, breaking it into small pieces. Set aside to cool slightly.
Prepare the tomato: In the same skillet, lightly sauté the cherry tomato halves (¼ cup) for 1–2 minutes just until slightly softened. Remove from heat.
Make the egg mixture: In a bowl, whisk together eggs (2), egg yolks (2), Parmesan cheese (2 Tbsp), garlic powder (¼ tsp), heavy cream (1 Tbsp, if using), salt, and pepper.
Assemble the frittata: Grease a small cast iron skillet or baking dish with butter (1 Tbsp). Evenly layer the cooked sausage and sautéed tomatoes, then pour the egg mixture over the top. Sprinkle with chopped basil (2 Tbsp).
Bake: Bake at 375°F for 20–25 minutes or until the frittata is just set and slightly golden on top. Let cool for 5 minutes before slicing.
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