Sausage, Spinach & Feta Frittata
Low Carb and Gluten Free
Ingredients
- 350 g Breakfast Sausage raw
- 285 g Frozen Copped Spinach thawed and drained
- ½ cup Fetta Cheese crumbled
- 12 Eggs
- ½ cup Heavy Cream
- ½ cup Almond milk unsweetened
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Ground Nutmeg
Instructions
- Break up the raw sausage into small pieces and place it in a medium bowl
- Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage
- Sprinkle the feta cheese over the mixture and toss lightly until combined
- Lightly spread the mixture onto the bottom of a greased 33x22cm casserole dish
- Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined
- Gently pour into the pan
- Bake at 190°C for 50 minutes, or until fully set
- Serve warm or at room temperature