Let’s start the hot days of summer off right with a dish that is quick and easy to make for breakfast, lunch or supper.  Frittatas are very versatile.  Zucchini is a summer squash, but really, it’s available year round. It works well with eggs and sausage in this delicious frittata. Basically, a frittata is an Italian flat omelet that is either finished off by cooking on the stovetop with a cover over the pan to bake it or placing it in the oven to bake.   I used a lid over the skillet for this version.  They are easy and very tasty.  For a crisp top on the frittata, put it under the broiler for about 5 minutes.

Zucchini Sausage Frittata

By Rene Averett

3/4 cup Zucchini – sliced 1/8″ thick
1/4 lb. Italian Sausage, pork
2 tablespoons Sweet peppers, chopped
2 to 3 large Eggs
1 tablespoon Heavy Whipping Cream
1 teaspoon Coconut Oil or Olive Oil
1/4 cup Mozzarella Cheese, shredded
1/4 teaspoon Seasoning Salt
1/8 teaspoon Black Pepper
1/4 cup fresh Kale, chopped

Break the sausage into small pieces and cook in a 6″ skillet until lightly browned. Turn off heat or remove from heat source. Remove to a paper towel to drain.

Add oil to the skillet and arrange the zucchini slices into a circle around the pan, overlapping where necessary to fill the pan. Sprinkle salt and pepper on top.

In a small bowl, beat eggs, cream, sweet peppers and kale together. Add a bit of water if it is too thick. Return the pan with the zucchini to the stove and cook over medium heat until the zucchini begins to look translucent. Add the egg mixture, pouring over the zucchini to distribute the vegetables as evenly as possible. Distribute the sausage on top.

Let cook a few minutes until the egg is set and the edges are bubbly. Put a lid or an inverted pan over the top to keep the heat in. This will begin to cook the top of the frittata. After three or four minutes, remove the lid and sprinkle the cheese over the top. Return the lid and cook another three or four minutes until the egg is completely set and the cheese is melted.

Carefully turn the frittata out onto a plate by putting the plate on top of the pan then flipping the two together. Cut the frittata in half and serve. Makes two servings.

If you wish, you can add a low carb pasta sauce on top of the frittata and warm it in the microwave for 30 seconds. (You can also microwave it if the frittata isn’t done enough to your liking.)  This is a versatile recipe and you can swap out meats and vegetables as you like.

Nutrition Info per 1 serving
Calories: 320 Fat: 24.6 g Net Carbs: 3.9 g Protein: 18.4 g