| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Servings |
ppl
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Ingredients
- 1 lb pasture raised pork
- 4 green onions diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 8 cremini mushrooms chopped
- 6 artichoke hearts
- 10 kalamata olives
- 1 T fresh oregano finely chopped
- 1 T fresh rosemary finely chopped
- 4 ounces goat cheese
- 1 tsp sea salt
- fresh ground pepper
Ingredients
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Instructions
- Preheat oven to 350°.
- In a 10″ cast iron skillet, brown the sausage over medium-high heat. When fully cooked, remove the pork from skillet with a slotted spoon and set aside in a large bowl.
- Strain fat from skillet, leaving about a TBS and turn heat down to medium.
- Chop vegetables and add to the bowl with the cooked sausage.
- Mix the chopped veggies and sausage thoroughly.
- Crack the 8 eggs and whisk together in a medium bowl adding salt and pepper.
- Pour the veggie and sausage mixture into heated cast iron skillet and let saute for about 3 minutes.
- Pour egg mixture over top of sausage mixture and with a spatula pull the edges away from the side of the pan to make sure eggs get to the bottom of the pan.
- Let sit and cook for about 4 minutes so the bottom of the frittata gets nice and crusty. Sprinkle with goat cheese and put in preheated oven.
- Bake for about 10 minutes or until eggs are set and top is golden. Cut in pie shape slices and EAT!!!