3 or 4 medium tomatoes, sliced into 1/4-inch rounds
1 1/2 teaspoons fennel seeds
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat the oven to 350°F.
In a large ovenproof sauté pan over medium heat, brown the sausage for 10 to 15 minutes, or until crispy and brown. Drain off the excess grease, then pour the eggs over the sausage and stir the mixture together over medium heat until the eggs just start to set, after about 4 minutes.
Lay the tomato slices evenly over the top of the eggs. Sprinkle the top of the tomatoes with the fennel seeds, salt, and pepper.
Transfer the frittata to the oven and bake for 25 minutes, or until the middle of the frittata doesn’t jiggle when the pan is shaken. Let cool for 5 minutes, then serve warm.
*Read label for breakfast sausage to make sure ingredients are GAPS compliant or use ground pork.
Leftovers will keep refrigerated for up to 4 days. To reheat, either place the frittata in a preheated 350ºF oven for 20 minutes, microwave for about 2 minutes, or heat it up on the stovetop in a frying pan over medium heat for about 10 minutes.