Keto Sausage And Spinach Frittata Recipe

About this recipe

A delicious and hearty keto-friendly frittata packed with savory sausage, fresh spinach, and melted cheese, perfect for a satisfying dinner.

Ingredients

• 200 g Meisterwurst Frankfurter Pork Sausage
• 250 g Premium Sambhar Onion
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 10 g On1Y Oregano Flakes
• 1 pc (50 g) On1Y Pepper Grinder
• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 g Spinach - Chopped
• 1 kg Supreme Harvest Iodized Salt
• 1 pack (25 g) Snapin Nutmeg Powder
• 100 g Habanero Hot Sauce

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Crumble 250 g of sausage into a 10-inch ovenproof skillet and cook over medium heat until browned and no longer pink, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. 3. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 100 g sliced mushrooms, and 2 minced garlic cloves. Sauté for 5-7 minutes until the vegetables are softened.
4. 4. Stir in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon oregano, and 1/4 teaspoon pepper. Add 8 cups of fresh spinach in batches, cooking until wilted, about 3-4 minutes.
5. 5. In a large bowl, whisk together 8 eggs and 1/4 teaspoon hot pepper sauce. Return the cooked sausage to the skillet and pour the egg mixture evenly over the sausage and vegetables.
6. 6. Cook the mixture over medium-low heat, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath. Continue cooking until the eggs are mostly set, about 8-10 minutes.
7. 7. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the eggs are fully set.
8. 8. Remove the skillet from the oven and let the frittata cool slightly. Cut into wedges and serve immediately.
9. 9. Serve the frittata warm.