Ingredients 

2 tsp olive oil

3/4 cup chopped yellow onion

1/8 tsp sea salt

4 2-oz links cooked all-natural Italian chicken sausage, no added nitrites or nitrates, thinly sliced

2 large cloves garlic, minced

1 1/2 cups grape tomatoes, halved

8 large eggs

1/2 cup plain greek yogurt 

1 cup shredded mozzarella cheese

1/4 cup chopped fresh basil leaves

1/4 tsp ground black pepper

INSTRUCTIONS:

1. Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.

2. In a medium skillet on medium-low, heat oil. Add potatoes, onion and salt and sauté for about 10 minutes,

stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes and and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about 10 minutes.

3. In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.

4. Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet.

Candisol omit cheese, limit tomatoes; PAN limit tomatoes; HCL & BIL limit cheese (using non-processed, low-fat)