Breakfast
High-Protein Frittata
Ingredients
4 Servings| 2 tbsp | Meyenberg Plain Goat Milk Kefir |
| ¼ tsp | Salt |
| ¼ tsp | Granulated garlic |
| 4 | Eggs |
| ½ pound | Italian sausage, crumbled |
| 1 | Small red onion, chopped |
| 1 tbsp | Cooking fat, optional |
| 2 oz | Cheese (optional) |
Preparation
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Preheat the oven to 350°F.
Heat an ovenproof 8-inch skillet over medium heat. Add the sausage and cook for 4 to 5 minutes to render some of the fat.
Add the red onion to the skillet. Stir and cook for 2 minutes, then add the sliced zucchini and allow to cook and warm through for an additional 2 minutes.
While the vegetables are cooking, whisk the eggs in a large bowl with the kefir, salt and granulated garlic. Add the egg mixture to the skillet and stir in the shredded cheese.
Bake for 10 to 15 minutes, until the eggs are no longer runny, the frittata puffs up a bit, and the edges are golden brown.
Enjoy!
Made with:
