lil carb Mexican Style Frittata

Check out my YouTube video above and watch me make this recipe!

Sometimes I labor over the recipes that I write.  I try really hard to perfect them with switching up ingredients and looking online for ideas for what's in season and see what people are eating.  This recipe however, I came up with right on the fly. I combined a few ingredients that I had in my pantry and fridge and voila! A perfect Mexican-style frittata was born!  I find that when I am trusting my gut and throwing in a lil bit of this and a lil it of that I come up with the best recipes.  Luckily I jotted down all the ingredients I used so I could share this "first time is a charm" recipe with you!

lil carb Mexican-Style Frittata- Makes 5 large slices
7 eggs
2 tbsp heavy cream or half and half  (whatever you have)
1 tbsp butter
1/2 small onion, chopped
1 clove garlic, minced

9 oz of breakfast sausage, raw or precooked (whatever you have)

15 pickled jalapeno slices (I used tamed so they are not spicy)
1 can of tomatoes and green chillies, drained of all liquid
1/2 cup cheddar cheese, divided into 1/4 and 1/4 (or use cheddar jack!)
1 1/2 cups greens, kale, spinach, arugula etc. (whatever you have)
1/2 tsp taco seasoning, click HERE to get my homemade version!

Preheat your oven to 425 degrees.
Spray a pie plate with cooking spray- I use coconut oil spray.
Start by cooking your sausage.  Once it's cooked through set it aside.
In a medium sauce pan over medium heat add in the butter and sauté the onions and garlic for about 1 minutes until the onions soften.
Next, drain the tomato and green chili can as best you can and add that into the pan. Stir well and cook until the tomatoes are warmed through.
Then add in the jalapeño slices, stir, and then add in the greens.  I used a prepackaged mix of arugula and baby spinach.  Once the greens are wilted- about 1 1/2 minutes.
Next, add in the breakfast sausage that you cooked earlier. Then sprinkle everything with the taco seasoning. Mix. Then add in 1/4 cup of the cheddar cheese.  Stir everything around and turn off the heat.  Season with salt and pepper.
Then in a medium size bowl, crack open 7 eggs and add in the cream.  Scramble well.  Pour in the veggie/sausage mixture from the skillet.  Then pour the eggs into the pie plate over the veggie/sausage mixture. Using a spoon, mix everything around to even distributed throughout the pie plate. Top with the remaining 1/4 cup of cheddar cheese.  Bake in the oven for 25 minutes.

Feel free to sub or omit ingredients, use whatever you have on hand!
I served taco sauce with my frittata but you could also use, hot sauce, Cholula sauce, or even some sour cream and avocado slices!
Enjoy!