Monday, April 1, 2013

Breakfast Frittata

This is one of my "go to" breakfasts lately.  I make it the night before and reheat it in the mornings for a quick on the go breakfast before I go workout.  I've been getting up a lot lately at 4 am for my Crossfit workouts which sucks in itself.  So I don't want to have to wake up extra early to make breakfast when I don't really want to eat at 4 am.  So I reheat a slice of this and eat it as I'm walking out the door.  I get sad everytime I run out and have to run to the store to immediately make more.  I don't know why I haven't been making this for myself for years!  I do make my own homemade sausage to go in it but you can use store bought sausage too.

Sausage and Vegetable Frittata

4 eggs
4 oz. sausage
1 c. spinach leaves, torn
1/2 tomato, diced
4-5 button mushrooms, diced
1/2 onion, diced
1/2 orange bell pepper, diced
1 tsp. olive oil 

Preheat oven to 350 degrees.  Cook your sausage in a skillet and remove with slotted spoon and set aside.  In the same saucepan add your diced onions and peppers and sautee until just tender.  Add in your mushrooms and sautee another minute or two. Now throw in your tomatoes and spinach and once stirred to combine dump your whisked eggs over the top and stir just enough to get everything coated and spread the egg out evenly.  Toss the entire skillet in the oven and bake about 20 minutes or until eggs are firm.  Slice, garnish with avocado and enjoy!

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