Southwestern Frittata

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 35 minutes

  • 1/2 lb. mild ground Italian sausage (or chorizo sausage)
  • 10 eggs
  • 1/4 cup unsweetened, plain coconut milk (not the canned variety)
  • 4 oz. can green chilies, undrained
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Salt and pepper
  • 2 bell peppers (red and/or green), seeded and sliced
  • Garnish: avocado slices, salsa
  • Preheat oven to 350 F. Grease a quiche baking dish or 8×8/9×9/7×11-inch glass baking dish with non-stick cooking spray or olive/coconut oil spray.
  • Brown the sausage (or chorizo). Drain well and add to the bottom of the prepared baking dish.
  • In a large mixing bowl, whisk together the eggs, coconut milk, green chilies, minced onion, garlic powder, ground cumin and some salt and pepper.
  • Pour the egg mixture over the sausage in the baking dish. Then float the bell pepper slices into the eggs.
  • Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the center.
  • Serve Southwestern Frittata with avocado slices and salsa.
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