1. 7 eggs
  2. 1 lb nitrate free pork sausage
  3. 1 cup almond milk
  4. 1 pint Baby Bella Mushroom
  5. 1 med Roma tomato
  6. 1 small onion chopped
  7. 3 cups organic baby spinach
  8. 3 tbs e.l.o.o
  9. to taste seasoning
  10. 1 tsp xantham gum
  11. 2 cups almond milk
  12. 1 tsp ground sage
  13. 1 tsp pepper
  14. 1 tsp Himalayan pink salt


  1. Cook sausage and separate 1/2 sausage for fritata. With remaining sausage sprinkle xantham gum over, add almond milk sage, pepper and pink salt and simmer till thickened. Remove from stove and use to pour over fritata.

  2. In large cast iron pan pour e.l.o.o, turn onto med high and sautee all veggies, till almost done then add spinach. Cook together till wilted. While cooking veggies mix eggs and almond milk in med bowl add seasonings to taste. Pour egg mixture over top spinach and sausage mix. Slice roma tomato thinly and arrange on top. Bake for 25 minutes at 350°

  3. Serve with Sasuage gravy.

  4. For a keto kick, add 2 tbs extra light olive oil or MCT to the egg mixture.

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