| 7.13 oz | Sausage, Italian pork, raw | |
| 6 (ea. 1.76 oz) | Egg, large | |
| ½ cup | Cream, fluid, light whipping, 30% fat | |
| ¼ tsp | Turmeric, ground | |
| ½ tsp | Coriander seeds | |
| ½ tsp | Chili Powder, spice mix | |
| ¼ tsp | Garam Masala Spice Mix | |
| 1 cup | Cheddar, cheese, shredded | |
| ⅓ cup | Onions, red, raw, chopped | |
| ½ cup | Cilantro, Coriander Leaves, raw | |
| 28.67 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.60 oz (calculated)Notes: one slice, 1/8 of the whole frittata; sufficient for breakfast; enjoy two servings for a main meal
- Temperature: 392 °F
- Remove the sausage meat from the casing and chop it up.
- In a large pan over medium-high heat, brown the meat, about 5 minutes.
- In a bowl, whisk together the eggs, cream and spices.
- Stir in the shredded cheese.
- Add the chopped onion, coriander leaves and egg mix to the meat and stir well.
- If not using an oven-safe pan, transfer to a greased baking dish.
- Bake in the oven until the eggs are cooked and start to brown, about 12 minutes.
- Enjoy!
- Store in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. For best results, thaw the frittata overnight in the fridge. Reheat in the microwave or oven.
Meal Prep Tip
- Calorie count251 kcal
- % of calories by macros
Fat 77.3 % 194 kcal 21.4 g Net Carbs 3.2 % 8 kcal 2 g Dietary Fiber 0.4 % 1 kcal 0.3 g Protein 19.1 % 48 kcal 12 g - Approx. WW SmartPoints™7.6
- Cholesterol 191.1 mg
- Sodium 341.1 mg
- Fat 21.4 g
- Saturated Fat 9.9 g
- Trans Fat 0.1 g
- Carbohydrates 2.3 g
- Dietary Fiber 0.3 g
- Total Sugars 1 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 12 g
- Calcium 141.2 mg
- Iron 1.1 mg
- Magnesium 14.9 mg
- Potassium 164.8 mg
- Zinc 1.5 mg
- Vitamin A (Retinol Equivalents) 158.8 mcg
- Vitamin B12 0.8 mcg
- Vitamin C 1.4 mg
- Folate 26.1 mcg
- Folic Acid 0 mcg