Easy Gluten Free Breakfast Frittata
An easy, quick gluten free breakfast frittata recipe that can be prepared without an oven. It's protein-packed and tastes great.
Equipment
- Sauce pan to cook the frittata
Ingredients
- 2 eggs
- 1 egg white
- 3 links Italian sausage breakfast sausage works as well
- 1 handful Tuscan kale
- 1 tbsp coconut milk for richer flavor!
- 1/2 cup mozzarella cheese omit if dairy free
- 3 tbsp tomato basil sauce
- 1 tbsp oregano
- 1 tbsp black pepper
Instructions
- Crack two eggs and one egg white into a bowl with 1 tbsp coconut milk. Whisk together and add to a pan on low to medium heat.
- Chop up about a handful of Tuscan kale after washing thoroughly (or buy it pre-chopped). Next, cut three sausage links into smaller pieces. Add both the kale and sausage to the eggs that are cooking.
- Let the eggs/kale/sausage cook on the pan. Do not flip the mixture; just let it cook where it is. This will allow the mixture to take on a frittata texture, rather than scrambled eggs.
- When the eggs begin to firm and take on the consistency of an omelette, add mozzarella cheese and tomato basil sauce to the top. I like to use mozzarella cheese balls (bocconcini), but feel free to use shredded mozzarella as well. Again, do not flip the mixture, just keep it as is.
- Let cook until cheese has melted and there is no remaining liquid coming out from the eggs. When finished, cut into pieces and serve!