Zucchini Sausage Frittata

 
Frittatas are one of my brother’s new favorite to go lunches, and he is a very picky eater who would not normally willfully choose a food with this much green. He likes to take a quarter wrapped up in plastic wrap and eat it like pizza, and I definitely recommend it over dining hall processed pizza. This simple combination is mediterranean inspired with juicy zucchini, salty feta, earthy sun dried tomatoes and the richness of turkey sausages. It can even be enough for an easy dinner with a green salad dressed with olive oil and balsamic vinegar on the side. Eggs contain a very good amount of bioavailable protein, they are always at the top of the lists of foods from which our bodies get a high return on investment for the protein in a food. Eating good food is the first half of the equation, the rest is dependent upon our bodies being able to break down and utilize as many of the nutrients as possible from that food. While eggs are great for breakfast they can also bring together a meal like this for lunch or dinner that has enough sustenance to keep you going through the day or evening.

Zucchini Sausage Frittata
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 8 eggs
  • 1½ cup cooked sausage, sliced ¼ inch thick (I used 4 standard sized sun dried tomato turkey sausages)
  • ¾ cup zucchini, diced into small pieces
  • ½ cup almond or organic 2% cow's milk
  • ¼ cup sun dried tomatoes, chopped finely
  • ¼ cup feta cheese, crumbled up finely
  • 1 teaspoon cold pressed olive oil
  • ½ teaspoon sea salt
  • A dash of freshly ground black pepper
DIRECTIONS:
  1. Preheat oven to 350°. Grease a large glass pie dish with the olive oil. Beat the eggs with the milk, salt and pepper then fold in the sausage, zucchini, feta and tomatoes. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.

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