Zucchini, Kale, Mushroom and Italian Chicken Sausage Frittata

~serves 4, gluten-free, Paleo & Whole30 option

- 2 ½ links of Al Fresco Sweet Italian Chicken Sausage, diced (or Whole30 compliant sausage links)

- 2 cups chopped kale

- ¾ cup fresh mushrooms, chopped

- ¼ cup water

- 10 eggs

- 1 cup of zucchini, sliced and halved

- ½ medium onion, chopped

- ¼ cup goat cheese (omit for Paleo & Whole30 options)

- ½ teaspoon garlic powder

- ¼ teaspoon dried sage

- ¼ teaspoon dried rosemary

Preheat oven to 360 degrees F

    In a large bowl, whisk together eggs, water, garlic powder, sage, and rosemary; season with salt and pepper, to taste and then set aside.

    Heat a large skillet over medium high heat. Add olive oil and onions and cook for 3 minutes, then add the chicken sausage segments and brown for 3 minutes. Next add the mushrooms, stirring occasionally, until tender and browned, about 4 minutes.

    Grease a small bakeware pan (approximately 5 x 7 inch) or oven-proof skillet. Add the cooked vegetables to the pan, along with the chopped kale, and then pour the egg mixture over top of the vegetables. Top with the sliced zucchini and sprinkle the goat cheese over everything.

    Place into oven and bake until the top is set and golden brown (it should no longer jiggle), about 25-35 minutes.