from Chow Bella
1 tsp olive oil
1/2 lb mild turkey sausage (check the label for fillers, such as gluten)
1 small sweet potato, finely diced
1/4 cup finely diced onion
1/2 cup water
1/4 tsp dried sage
1 1/2 cups coarsely shredded baby spinach
4 eggs (I like DHA-enhanced eggs for more omega 3 fats)
pinches of salt and pepper
1. Preheat oven to 350 degrees F
2. In a 10-inch oven-proof skillet, heat the oil over medium heat. Brown the sausage.
3. Add the potato and onion and saute until there is no moisture left in the pan. Add the water, sage, and some salt and pepper and cover with a lid and cook until the potato is tender, about 20 minutes.
4. Add the spinach and allow to wilt completely. Meanwhile, whisk the eggs in a small bowl. Pour the eggs over the meat and vegetables and allow the eggs to set along the bottom. The middle does not need to set because it will be finished in the oven.
5. Bake the frittata for 5-10 minutes or until the center is no longer wobbly. Remove from the pan and cut into wedges.
Servings per recipe: 4
Per serving:
Calories: 180
Fat: 10.2 g
Saturated fat: 2.9 g
Cholesterol: 217 mg
Sodium: 380 mg
Carbohydrates: 5.2 g
Fiber: 0.9 g
Sugar: 2.1 g
Protein: 16.5 g