Frittata with Italian Sausage, Spinach, Peppers, Mushrooms and Onion

I've started cooking for my mom on the weekends and this passed Monday, we made amazing food! I will be posting 3 recipes in the next few days. I'm going to start with a simple Frittata recipe we made. It is so freaking easy to make, not to mention very healthy and delicious!

Frittata with Italian Sausage, Spinach, Peppers, Mushrooms and Onion

Yields: 1 large frittata

Ingredients:

10-12 large, organic, free-range eggs
300g Italian Sausage
1 package frozen spinach (or use 1 large bunch fresh and steam it)
2 bell peppers of your choice (green, red, yellow, orange), diced
1 small onion, diced
1 small package mushrooms (crimini, white, portobella, etc), diced
Olive or coconut oil


Directions:

Preheat oven to 425 degrees. Grease a 9x13" pan with coconut or olive oil. In a large mixing bowl, toss spinach with kosher salt and pepper, set aside.

Heat a large skillet over medium-high heat. Once pan is hot, add sausage and saute until well browned and meat is cooked through. Drain fat from the skillet. Add cooked sausage to the spinach, mix to incorporate.

In the same skillet, heat oil until hot. Add peppers, mushrooms and onion. Saute until vegetables are soft and mushrooms have soaked up their liquid. Add sauteed vegetables to the sausage-spinach mixture. Mixwell and spread evenly into prepared baking pan.

In a separate mixing bowl, crack eggs and whisk well. Pour over frittata mixture in the baking pan. You may need to stir it around to make sure an even layer of eggs coat the ingredients.

Bake at 425 degrees for 40-50 minutes, until eggs are set in the centre. Allow to cool 10 minutes before serving.

*I like to cut my frittata into 6 portions and use it throughout the week for lunches and quick dinners. 10-12 eggs may sound like a lot, but when you split up the portions, it's a perfect amount!
*Check out the website: www.thewhole9life.com for more details about the Whole30!

Enjoy and Buon Appetito!