Keep practicing a flow at home where one meals prep and leftovers make your next meal simple and delicious. Here we’ve taken leftover grilled zucchini, mushrooms, and heirloom tomato, combined it with some ground Italian sausage, and baked it with some eggs for a delicious summer frittata. Enjoy!
Make this recipe easier on yourself by doing everything in one large skillet or frying pan.
-Start out by pre-heating the oven to 350 degrees
-Heat large skillet to medium-high, drizzle some high heat cooking oil (avocado oil) and brown ½ pound of ground Italian sausage
-Add in leftover grilled veggies (zucchini, mushrooms, onion)
-Add in one fresh chopped tomato and mix together
(If you are using fresh veggies, chop and cook first, then add sausage and cook until meat is browned)
-Add in 8-12 eggs, depending on how big your pan is and how many servings you want. This is a great meal to make extra!
-Bake in the oven for 20-25 minutes, or until the eggs are cooked through
-Remove, being careful of the pans handle, and let cool on the stovetop for 10 minutes
-Add in salt/pepper and fresh herbs to taste
