Mediterranean Frittata

Servings

10 mins

Prep Time

35 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 (7 oz.) package	No Antibiotics Ever Golden Brown Turkey Sausage, sliced
12	Eggs
3 tablespoons	Dairy-free milk
1/2	Red onion, diced
1 cup	Baby tomatoes, sliced
2 handfuls	Raw spinach
2 cloves	Garlic, minced
1/2 teaspoon	Dried oregano
1/2 teaspoon	Dried thyme
1 teaspoon	Sea salt, divided
	Olive oil
	Dairy-Free Tzatziki Sauce:
1/2 cup	Full fat coconut milk
1/2 cup	Mayo
1 tablespoon	Lemon juice
1	Cucumber, diced
2 cloves	Garlic, minced
2 tablespoons	Fresh dill, chopped
1/2 teaspoon	Red wine vinegar
1/4 teaspoon	Sea salt
1/4 teaspoon	Dried oregano

Preheat oven to 375°F.
Beat eggs and dairy-free milk in a medium bowl and set aside.
Heat the olive oil in a large oven-safe skillet over medium heat. Add in red onion and garlic and sauté for 2-3 minutes. Add in sausage, tomatoes, spinach, oregano, thyme, 1/2 teaspoon of the salt, and pepper and stir until the spinach is wilted. Pour the egg mixture over the veggie mixture and use a spatula to even it out. Let it cook over medium heat for 2-3 minutes until the sides start to cook.
Place the pan in the oven and bake for 18-20 minutes or until the egg is set.
While the frittata is cooking, make the Tzatziki Sauce. Combine all of the ingredients and stir well. This can also be done in advance. Store sauce in an airtight container in the refrigerator for up to 4 days.