COOK 35 min | SERVES 6 - 8
INGREDIENTS
2 Tablespoons avocado oil, divided
6 ounces organic chicken or turkey sausage, fully cooked, diced (optional)
½ medium onion, chopped
2 medium zucchini, diced
¾ pound fresh spinach, washed
¼ pound mushrooms, sliced
1 to 2 teaspoons Dijon mustard
½ teaspoon oregano
6 ounces shredded goat cheese
8 eggs, lightly beaten with 4 Tablespoons water
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 375 degrees. Heat 1 Tablespoon of oil in large ovenproof skillet over medium heat. Add diced sausage to pan, browning on all sides, about 3 - 4 minutes. Take sausage out of skillet and set aside.
Heat remaining Tablespoon oil in skillet, add onions and saute until translucent, about 3 minutes. Add zucchini, saute until soft, about 2 minutes. Then add spinach and mushrooms, cook until spinach softens. Add the sausage back to pan and combine with vegetables.
In medium size mixing bowl, combine mustard, oregano, goat cheese with beaten eggs and water. Add salt and pepper. Pour egg and cheese mixture over vegetables in skillet, cooking over medium heat. Stir mixture until egg starts to cook and pull away from sides of pan, about 5 minutes.
Put frittata in oven (keep in ovenproof skillet) and bake for 15 - 20 minutes until puffy and lightly browned on top. Let cool slightly, cut into wedges and serve.