Ingredients:

1/2 zucchini sliced

1/2 head broccoli florets

1 onion sliced

3 cloves of garlic chopped

1 pc tomato sliced

4 pcs italian sausage sliced

1 1/2 cup spinach

1 bell pepperr sliced

3 tbsp olive oil

1/2 cup cheddar cheese

1/2 cup heavy whipping cream

8 eggs beaten

salt, pepperr and chili flakes to taste

Directions:

1. 1. Preheat your oven to 350.
2. 2. In a large, oven-proof skillet, (like cast iron or nonstick pan). Sauté the sliced onion and garlic in the skillet for a minute add the sausage stirring to get browned in the edge, and then add the bell pepperr, zucchini and broccoli cook an additional 4 minutes. (Season with salt and pepperr) chili flakes is optional.
3. 3. Add the spinach 1 handful at a time to the skillet, stirring until it begins to wilt. This looks like a lot of spinach, but it will wilt down.
4. 4. In a separate medium-sized bowl, crack 8 large eggs and add the cream, shredded cheese, ¼ tsp salt and ¼ tsp pepperr. Whisk until combined, and pour the mixture into the skillet with the sausage and veggies.
5. 5. Stir once to make sure everything is evenly spread among the egg mixture. Let cook 5 minutes, or until the edges of the frittata start to pull away from the sides of the skillet.
6. 6. Transfer to the preheated oven for 18 minutes, until completely set and slightly golden. And ready to serve.

Bon Appetit!