You guys. I have some pretty exciting news. I got a new camera lens!! I have had my eyes on a 50mm lens for awhile now and my birthday was a perfect occasion to ask for it! This frittata was the first thing I shot with it and I still have a lot of learn about it but I am loving how the pictures turned out. It is manual focus and no zoom so it takes some getting used to. I can’t wait to see how my photography can evolve from here!
NOW! I have to tell you about this frittata. If you are an eggs in the morning person you know that although they are delish and keep you full and all of that jazz, plain old eggs can start to get a little old day after day. I usually love to add leftover veggies from dinner into my eggs the next morning but sometimes we eat them all or I want to save them all for lunch! Insert > frozen veggies! It is sooo nice to pull out some frozen veggies and add them to my breakfast for a quick way to get in those greens. You can find tons of veggie mixes at the store but my faves are always the stir-fry mixes. The mix I found had tons of green beans. carrots, bell peppers, broccoli and onions! Such a power house of nutrients and couldn’t be easier to add to your diet. I mixed these with my one true love – chicken apple sausage. You can use any kind of chicken sausage but the apple has my heart. Promise me you’ll make this frittata and tell me all about it? Pretty please?
If you follow me on instagram you know I love myself a good frittata!
Look at the veg to egg ratio in this bad boy!
I just love slicing frittatas like pizza. Makes life a bit more exciting. 🙂
Asian Stir-Fry Frittata
- 1 pre-cooked chicken sausage*
- 10 oz. frozen stir fry veggies
- 1 tablespoon coconut aminos**
- 7 eggs
- 1 teaspoon garlic powder
- ¼ teaspoon ginger
- ½ teaspoon salt
- Few cracks of pepper
- Turn the broiler on high. Place an 8 inch oven proof skillet over medium high heat. Slice the chicken sausage into rounds and brown on both sides (about 1 minute each side). Add frozen veggies, stir to combine with sausage and cover for a few minutes or until veggies are warmed through.
- In a medium sized bowl combine eggs, coconut aminos, garlic powder, ginger, salt & pepper. Whisk until eggs are completely combined and spices are dispersed. Pour eggs into the pan with veggies and sausage and stir quickly just to evenly distribute everything.
- Leave the pan over the heat, without stirring, until the bottom and sides are set and top is still liquid. Move the pan to the top rack of the oven under the broiler. Cook for about 3 minutes or until top is slightly browned and cooked through. Remove and slice into pieces!
- * You can use any kind of chicken sausage (i used chicken apple)
- **If you aren’t staying away from soy you can use soy sauce or tamari instead of coconut aminos. This recipe is easily Whole 30 Compliant as long as you choose a clean Whole 30 approved Sausage and coconut aminos!