Sausage Pizza Frittata
Breakfast, Main Course
salt & pepper
Pre-heat oven to 180C / 360F.
In a frying pan over medium heat, melt half of the coconut oil. Cook ground chicken until brown. Remove from heat and mix well with herbs and spices.
Use the remaining coconut oil to grease a 28cm / 11" round baking dish.
Spread out the chicken mixture evenly into the baking dish. Scatter the diced tomato and mozzarella.
In a separate bowl, whisk together the eggs. Pour evenly into the frittata dish.
Bake for 40 minutes in the oven until the egg is no longer liquid and the frittata is firm.
You can make this in muffin cups for easy grab and go servings! Makes about 8 muffins. Reduce cooking time to 25-30 minutes.