Italian-Style Healthy Egg Frittata with Chicken Sausage

Ingredients

• 6 large eggs (or 1½ cups liquid egg or 1 cup egg whites at room temperature)
• 1 cup of evaporated milk
• 12 oz of Italian chicken sausage (about 3–4 sausages, remove casings and slice or use turkey sausage)
• 1/4 teaspoon of ground nutmeg
• 1 cup of bell pepper blend, diced (use a mix of red, yellow, green peppers)
• 1/2 medium onion, finely chopped
• 1½ cups of shredded mozzarella cheese (low-moisture mozzarella, or part mozzarella/part parmesan)
• 1/2 cup of half and half milk or cream
• 1/4 cup of sour cream, cultured cream or skim milk
• 1 tablespoon of waxy rice starch
• 1/2 teaspoon of xantham gum
• 1/4 teaspoon of cayenne pepper
• 2 teaspoons of soybean oil (for use as as nonstick agent)
• 1 teaspoon of soy lecithin (for use as as nonstick agent)
• 1 can (14.5 oz) of diced or crushed tomatoes (with basil leaves if available)
• 1/2 cup of water
• 2 cloves of garlic, minced
• 2 tablespoons of fresh basil leaves (chopped)
• 1/4 teaspoon of xanthan gum or cornstarch to thicken
• 1 can (15 oz) of Great Northern beans (drained and rinsed)
• 4 cups of chopped kale (stems removed)
• 1/2 medium onion, diced
• 4 oz Italian chicken sausage (cased and sliced; you can use the rest from the frittata or a fresh link)
• 1/2 cup of diced ripened tomatoes
• 2 tablespoons of tomato paste
• 1 tablespoon of olive oil
• 1 teaspoon of Italian seasoning (or blend of dried oregano, basil, thyme)
• 1/4 teaspoon of xanthan gum
• 1/4 teaspoon of chili flakes
• Salt and pepper, to taste