Beyond Sausage, Apple, and Vegan Cheddar Frittata (GF, V)

Source: Emily Bites | Makes: 6 slices | Time: 40 min

Changes: can make vegan!

Ingredients

½ lb Beyond Breakfast Sausage

¾ tsp salt, divided

½ tsp black pepper, divided

1/3 tsp ground sage

1/3 tsp ground thyme

1 pinch dried marjoram

1 pinch crushed red pepper flakes

1 cup peeled, chopped #apples

8 large eggs (I used liquid version to reduce cholesterol, you can also use JUST Egg to keep vegan)

1/3 cup nonfat plain Greek yogurt or plant based yogurt to keep vegan

1/2 cup vegan cheddar cheese, shredded

Instructions

Pre-heat your oven to 350F.

In a mixing bowl, combine the vegan sausage with ½ teaspoon salt, ¼ teaspoon black pepper and the sage, thyme, marjoram and crushed red pepper. Stir until well combined with the seasonings.

Mist an 8”-10” oven-safe nonstick walled skillet with cooking spray and bring to medium heat. Add the seasoned breakfast sausage and cook, breaking up with a wooden spoon, until the beyond sausage is cooked through and broken into bite-sized pieces. Add the chopped apples and cook for 2-3 more minutes, stirring a few times.

While the breakfast meat is cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, the remaining ¼ teaspoon of salt, ¼ teaspoon of pepper and shredded vegan cheddar and stir together until mixed.

When the vegan sausage and apples are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked.

Transfer the skillet into the oven and cook for 15-17 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.