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Servings:

Eggplant, Sausage, and Flax Frittata

Baked Frittata full of Sausage, chopped Eggplant, Onion, Spinach, Pepper, Flaxseed and Parmesan Cheese!

Total Time

55min

5.0

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1 tsp

Coconut Oil

•

1/2

Medium Sweet Onion

•

1 clove

Garlic

•

1/2

Medium Eggplant , chopped

•

1/2 cup

Sausages , cooked, drained

•

1 1/2 ears

Corn

•

1/2

Poblano Pepper

•

1 cup

Fresh Spinach

•

2 Tbsp

Ground Flaxseed

•

2 Tbsp

Parmesan Cheese

•

Eggland's Best Organic Eggs (Brown)

•

4 Tbsp

Almond Milk

•

4 Tbsp

Shredded Cheese

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Paprika

•

as needed

Coconut Oil Cooking Spray

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C) and spray two quiche dishes with Coconut Oil Cooking Spray (as needed) .

Add Sweet Onion (1/2) Garlic (1 clove) and Coconut Oil (1/2 tsp) to large skillet, cook approximately 3-5 minutes.

Add Eggplant (1/2) to onion and cook until tender. Remove onions and eggplant to large bowl.

Add Sausages (1/2 cup) to eggplant mixture and set aside.

Cut Corn (1 1/2 ears) of the cob and add to skillet along with Poblano Pepper (1/2) and remaining Coconut Oil (1/2 tsp) .

Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture.

Chop Fresh Spinach (1 cup) and add to skillet, cook until tender and combine with corn and eggplant.

Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes.

Sprinkle Ground Flaxseed (2 Tbsp) and Parmesan Cheese (2 Tbsp) onto veggie mixture.

10.

Combine Eggland's Best Organic Eggs (Brown) (4) Almond Milk (4 Tbsp) and Salt (to taste) and Ground Black Pepper (to taste) in small bowl and whisk until well mixed.

11.

Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered.

12.

Top each quiche dish with Shredded Cheese (4 Tbsp) .

13.

Bake for 20 minutes, remove from oven.

14.

Sprinkle with Paprika (to taste) and bake additional 2 minutes.

15.

Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!

Nutrition Per Serving

CALORIES

451

FAT

12.4 g

PROTEIN

14.5 g

CARBS

73.3 g