Breakfast is my nemesis, I have such a hard time getting on board the breakfast train, all I really ever want is a coffee and a banana with cashew macadamia nut butter. Last week I managed to eat and enjoy a frittata before 8am - what a breakthrough! My toddler wanted nothing to do with the sausage, caramelized onion and mushroom frittata but us adults were happy with the results and it reheated nicely for the next day. Use what you have leftover from meals to make this a quick frittata, I used caramelized onions, mushrooms and sausage I had cooked earlier in the week.
mushroom, sausage & caramelized onion frittata
2 tbsp ghee or coconut oil
1/2 cup caramelized onions
1/2 cup cooked mushrooms
1 cup cooked sausage
1 cup greens, julienned (kale, chard leaves, spinach)
2 tbsp coconut milk
pinch of salt & pepper
Preheat oven to 350F. In an 8 or 9 inch cast iron skillet on medium heat, melt ghee and add onions, mushrooms, sausage and greens until heated through, about 5 minutes. In a separate bowl, whisk eggs with salt, pepper and coconut milk. Pour the eggs on top of the warmed filling in the cast iron skillet. Ensure all the filling is covered with eggs and let the eggs set-up for a minute or two in the skillet before placing in the oven for 15 minutes, or until eggs are slightly browned on top and cooked through.
Serve warm from the skillet or flip out onto a plate. Divide up into slices and eat! With hot sauce, if you'd like.