Sausage, Spinach and Feta Frittata
I Breathe I'm Hungry 7-day keto menu
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 tsp salt
- 1/2 cup crumbled feta cheese
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
- 1/4 tsp black pepper
- 12 eggs
- 10 oz pkg of frozen chopped spinach thawed and drained
- 1/2 cup unsweetened plain almond milk
- 12 oz. jones dairy mild sausage (roll)
- jones dairy mild sausage (roll)
- Carbohydrate 6.29063596705661 g
- Cholesterol 17.2554166753221 mg
- Fat 4.2589475610983 g
- Fiber 0.0121111107748798 g
- Protein 5.04831121807823 g
- Saturated Fat 2.75896911470299 g
- Serving Size 1 1 (157g)
- Sodium 200.271106840008 mg
- Sugar 6.27852485628173 g
- Trans Fat 0.222742350547896 g
- Calories 83 calories
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 13×9 casserole dish or 18 greased muffin cups. Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about 3/4 the way full. Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups – or until fully set. Serve warm or at room temperature.
