Veggie Frittata

INGREDIENTS

• A dozen organic pasture raised eggs, scrambled
• 2-3 links of organic chicken sausage, diced
• one zucchini, diced
• one red bell pepper, diced
• three green onions, diced
• lots and lots of raw kale
• Seasoning - Trader Joe’s 21 Seasoning, EBTB, salt, pepper (but anything goes!)
• 1 tbsp Coconut oil
• handful of fresh parsley 

DIRECTIONS

• Preheat your oven to 350 degrees. 

• Meanwhile, heat up an oven safe skillet (I used a 12" cast iron) on stovetop and DAB (dab motion) 1 tbsp of coconut oil on it to coat the pan.
• First, dice up your chicken sausage, and add them to the pan. Stir frequently for 5-8 minutes to allow the sausage to get nice and brown on all sides.
• Dice up zucchini, pepper, parsley, and onion and add them to the skillet. Sauté veggies until they are cooked a little bit.
• Lastly, add A LOT of kale to the top and cover with a lid so that it cooks down. Stir it with the rest of the veggies. 
• While the kale is cooking down, whisk up 12 eggs in a separate bowl. Add salt & pepper and continue to wisk.
• Pour the eggs evenly onto the skillet over the veggies. 
• Cook for 3-5 minutes on the stove top. You'll notice that egg is starting to stick to the sides. It's ready for the next step.
• Turn off the stove top flame and pop the skillet into the oven. 

• Cook for 18 minutes (it all depends on how the eggs are doing so keep an eye on them!
• Poke a couple of fork holes into the top as the eggs cook and you’ll know when it’s ready).
• Slice frittata into 8 servings like a pizza pie and you're good for the week!