Sausage, Mushroom, and Zucchini Frittata

Instructions:

1. Preheat oven to 400°F (200°C).
2. Using a food processor or box grater, shred zucchini, onion, and mushrooms. Transfer shredded vegetables to a strainer and press down to squeeze out excess liquid. Set aside.
3. Place sausage in a medium oven-safe skillet and cook over medium-high heat for about 5 minutes. As it cooks, break sausage apart with a wooden spoon or spatula until it is fully crumbled and beginning to brown.
4. Add shredded vegetables to the skillet and reduce heat to medium-low. Stir until evenly combined. Sprinkle almond flour and thyme evenly over the mixture and let cook for 2–3 minutes.
5. While sausage mixture cooks, crack eggs into a medium mixing bowl. Whisk in garlic powder, cayenne, and salt and pepper to taste until combined.
6. Carefully drain any liquid from the skillet. Pour egg mixture over sausage mixture. Let cook for 2–3 minutes, tilting the skillet to evenly distribute egg mixture.
7. Transfer the skillet to the oven and bake for 8–10 minutes, until the center is firm and the top begins to brown.
8. Let cool slightly before slicing and serving.
9. Leftovers can be sliced and stored in an airtight container in the fridge for up to 1 week.