Italian Sausage and Aragula Frittata (Keto breakfast)

4 servings

• 1 tablespoon olive oil
• 2 links mild italian turkey or pork sausage
• 2 tablespoons finely chopped red onion
• 12 cremini mushrooms, sliced
• 1 cup chopped aragula
• ¼ cup diced roasted red peppers
• 8 eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup shredded italian cheese blend

1. Preheat oven to 350F.
2. Heat oil in large ovenproof nonstick skillet over medium heat.
3. Remove sausage from casings ; add to skillet.
4. Cook until almost browned, stirring to break up sausage ; add onion and cook for 1 minute or until softened.
5. Add mushrooms and cook and stir 5 minutes ; stir in aragula and red peppers, cook and stir 1 minute or until heated through.
6. Whisk eggs, salt and black pepper in medium bowl until well blend ; pour over sausage mixture and sprinkle with cheese.
7. Bake 10 to 15 minutes or until center is set ; slide onto plate and cut in wedges.
8. Serve warm or at room temperature.

Variation

     For individuel servings, spray 4 (6-ounce) ramekins or custard cups with nonstick cooking spray, place on baking sheet. Divide sausage and vegetable mixture evenly among prepared ramekins. Pour eggs mixture over sausage mixture in each cup. Bake 25 to 30 minutes or until center is set. Cool 10 minutes.

Per serving

• 240 calories
• 18 g total fat
• 4 g carbs
• 3 g net carbs
• 1 g dietary fiber
• 17 g protein

BON APPÉTIT