Sunday Veggie Frittata

I made this during my first round of #whole30 and this is one of my favorite things to have in the freezer to eat for breakfast or lunch. I named it Sunday Veggie Frittata because, well, I made it on a Sunday and it is a great weekend breakfast and meal prep in one! This is a great template and of course change up the veggies, protein, or add cheese if you are not avoiding it!

If you plan on keeping this in the freezer make sure you cool it completely, slice it into squares, wrap each square in cling wrap tightly, then place into a large freezer bag. These re-heat easily in the microwave in about 2 minutes or in the oven at 400 for 10ish minutes. 

Go forth, breakfast, and meal prep!

Sunday Veggie Frittata

1 lb frozen chopped spinach, thawed, cooled, and drained 
1 package frozen broccoli florets, steamed and cooled
1 large onion, diced
2 bell peppers, diced
4 Aidells Chicken and Apple Sausage, diced
2 Tablespoons sausage seasoning, I used Well Fed blend (will post soon!)
1 Tablespoon avocado oil
1 Tablespoon freeze dried or fresh chives
18 eggs
Salt and pepper to taste

- preheat the oven to 400
- prep the spinach and broccoli
- heat oil in large skillet, add onions and saute until browned. Add the peppers and sausage, sauce until browned. Sprinkle a little salt, pepper, and sausage seasoning blend. 
- spray some avocado oil on a large cookie sheet or coat lightly with your favorite oil. Spread out the broccoli, spinach, and sausage mixture evenly on the sheet
- beat the eggs, remaining sausage seasoning, chives, salt, and pepper in a large bowl. Pour over sausage and veggies and make sure eggs are distributed.
- bake for 20 minutes, eat or cool, and cut into squares
- serve with avocado, guacamole, salsa, hot sauce, or whatever your favorite egg condiments!