Broccoli and Sausage Frittata
with a side salad

Name: Broccoli and Sausage Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Broccoli, chopped; 4 sprigs Basil (opt), chiffonaded; 8 Eggs, whisked; 1/4 cup Coconut milk; 1 Tbsp Oil, cooking; 10 oz Italian sausage, uncooked; 1/4 tsp Paprika; 1 1/2 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Maple syrup; 3 Tbsp Oil, cooking; 1 cup Tomatoes, cherry or grape; 5 oz Mixed greens

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Broccoli and sausage make a great combination for a weeknight frittata. Enjoy the leftovers for breakfast!
Smarts: Frittatas freeze well so if you make two, you can always leave one as a back-up in the freezer.

Dependency

Slow Cooker (or not) Rotisserie Chicken Soup

Ingredients

Metric

Servings:

Broccoli and Sausage Frittata:

Broccoli - 1 lb , chopped
Basil (opt) - 4 sprigs , chiffonaded
Eggs - 8 , whisked
Coconut milk - 1/4 cup
Oil, cooking - 1 Tbsp
Italian sausage, uncooked - 10 oz

Side Salad with Paprika-Spiced Vinaigrette:

Paprika - 1/4 tsp
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 2 tsp
Maple syrup - 2 tsp
Oil, cooking - 3 Tbsp
Tomatoes, cherry or grape - 1 cup
Mixed greens - 5 oz

Prep

Broccoli - Chop into bite-sized pieces. Place into a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 2.5 minutes, until tender but still crunchy. (Can be done up to 3 days ahead)
Basil - Chiffonade.
Eggs - Whisk with coconut milk and some salt and pepper. Fold basil into eggs.

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Make

Heat oven to 400F (or 204C) degrees.
Heat an oven-safe skillet over medium-high heat. Add cooking oil, and then onions and sausage to heated oil (if you like spice, you can also add some red pepper flakes here). Break sausage up and cook until brown on the outside, 3 to 5 minutes. Drain all but 1.5 tbsp (or 22 ml) of fat out of the pan (discard in the trash and not down the sink to avoid clogging).
Next fold in broccoli and then pour in whisked eggs. Transfer to oven and bake for 18 to 22 minutes, until a knife comes out cleanly.
While frittata is baking, make vinaigrette by whisking paprika, red wine vinegar, Dijon mustard, maple syrup, and cooking oil (double if making tomorrow’s dinner). Season to taste with salt and pepper.
Toss vinaigrette with tomatoes and mixed greens when frittata is ready. Enjoy frittata with your side salad.

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