Italian Sausage Frittata

    MAKES: 4 servings
    PREPARATION TIME: 15 minutes
    COOKING TIME: 30 minutes
    So easy they’re practically foolproof, frittatas are the ultimate one-dish meal. This one’s especially big on flavor, thanks to savory Italian sausage, two kinds of cheese, and plenty of low-carb veggies. Make it ahead of time and enjoy it tomorrow—if you can keep your hands off it tonight, that is.

    2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
    7.1 ounces (200 g) gluten-free Italian-style sausages
    2 medium (30 g/1.1 oz) spring onions, white and green parts sliced and separated
    1 medium (120 g/4.2 oz) red bell pepper, sliced
    2 cloves garlic, minced
    4 ounces (112 g) Swiss chard, stalks and leaves separated and roughly chopped
    8 large eggs
    1 teaspoon dried Italian herbs
    1/4 teaspoon fine sea salt
    Ground black pepper
    1 cup (113 g/4 oz) grated mozzarella cheese, divided
    1/2 cup (45 g/1.6 oz) grated Parmesan cheese, divided
    1/2 cup (75 g/2.7 oz) cherry tomatoes, halved


    Grease a large skillet with the ghee. Add the sausages and cook over medium-low heat for 10 to 12 minutes, until browned on all sides and cooked through. Transfer to a plate and set aside. Let them cool slightly and then cut into about 1-inch (2.5-cm) pieces.
    Place the white parts of the spring onions in the skillet where you cooked the sausages and cook for 2 to 3 minutes, stirring frequently. Add the red pepper, garlic, and chard stalks. Cook for 3 minutes, stirring frequently. Add the chard leaves and cook for 1 minute.
    Preheat the broiler. Lightly beat the eggs with the herbs, salt, and pepper. Add the mozzarella and Parmesan cheese (reserve some cheese for topping). Pour the eggs into the skillet. Cook over low heat until the top starts to firm up and the edges are turning opaque, 8 to 10 minutes. Top with the reserved cheese, browned sausages, cherry tomatoes, and green parts of the spring onions. Place under the broiler for about 5 minutes to crisp up the top. Let the frittata cool slightly and cut it into 4 pieces. Serve immediately or let it cool and refrigerate for up to 4 days, or freeze for up to 3 months.
    Total carbs: 7.4 g / Fiber: 1.9 g / Net carbs: 5.5 g / Protein: 33.4 g / Fat: 34.7 g / Energy: 479 kcal
    Macronutrient ratio: Calories from carbs (5%), protein (28%), fat (67%)