Vegetarian Baked Frittata with Greens and Veggie Sausage

Vegetarian Baked Frittata with Greens and Veggie Sausage

Yield: 8 servings

Prep Time: 8 minutes

Cook Time: 20-25 minutes

Total Time: 28-33 minutes

Ingredients:

10 large eggs, beaten (I sometimes substitute liquid eggs whites for half of the eggs; just see the carton for substitution information)

1 pkg frozen veggie breakfast sausage cooked according to package directions and chopped into bite-size pieces

3 cups power greens, baby kale, or baby spinach

1 TBSP olive oil

½ cup shredded cheese (I use plant-based mozzarella)

½ tsp ground black pepper

¼ tsp sea salt

½ tsp Italian seasoning

Directions:

1.       Preheat the oven to 375 degrees. I find that this recipe doesn’t do as well when I use my convection setting.

2.       Cook the sausage according to package directions. I warm in a skillet on medium heat with a little olive oil.

3.       While the sausage is cooking beat the eggs.

4.       When the sausage is cooked fully, then chop into bite-sized pieces.

5.       In the same skillet in which I warmed the sausage, I wilt the greens after adding a little more olive oil.

6.       Spray a 9x11 casserole dish with cooking spray (I use olive oil spray).

7.       Put chopped sausage on the bottom of the casserole dish.

8.       Add the wilted greens squeezing out any excess liquid beforehand.

9.       Add the shredded cheese.

10.    Cover with the beaten eggs.

11.    Sprinkle Italian seasoning, salt, and pepper on top.

12.    Bake for 20-25 minutes until the edges begin to brown and the middle is set. I move the casserole dish to see if the middle is set.

13.    Let cool for 5 minutes, then cut into 8 pieces.

Serving suggestions:

Salsa and/or avocado are great with this frittata. Roasted potatoes are perfect on the side.