dashof salt and black pepper for sauteing the veggies
Preheat oven to 350 F.
Chop onions, red bell pepper, spinach, and sausage.
Pour olive oil into a skillet and add the onions when heated.
Add the red bell pepper and sausage, a pinch of salt and black pepper, and cook for 5 minutes.
Whisk eggs with heavy whipping cream, cheese, salt, thyme, cayenne pepper, and black pepper.
Pour the chopped spinach into the skillet with the other veggies and stir for a minute just until it begins to wilt.
Pour in the egg mixture and give a big stir.
Cook for a minute till the outer edges begin to turn yellow.
Carefully transfer the skillet to the lower or middle rack of your oven and bake for 7-10 minutes.
Bring it out and let sit for 5 more minutes before serving.
This recipe serves 4 and has 4g carbs per serving.
When you pour the eggs into the sauteed veggies, make sure you give a quick stir from the bottom of the skillet so it does not begin to burn. Don’t over stir; a few big stirs will do.
Don’t use the top oven rack, or the top of the frittata might begin to burn before the inside is ready. You want the sausage and spinach frittata to cook from the bottom up so that by the time the top is done, you're sure the insides are done as well.
When baking the frittata, watch it very carefully so it doesn't begin to burn. Take it out when the center is still slightly jiggly and it looks mostly done. It will continue to cook at room temperature.
Don’t omit dairy or any creamer or the frittata will turn out quite dry. For a dairy-free option, use almond or coconut milk.