Turn your oven on to 350 degrees on bake.

In a large fry pan, cook your sausages with a teaspoon of coconut oil. Cut them up as they cook and break them down. Transfer the cooked sausage to a large bowl keeping the fat in the bottom of the fry pan.

Saute the sweet potato cubes in the same frying pan, using the fat from the leftover sausages. Once the cubes are soft transfer them to the large bowl cintaining the sausage.

Saute the red onion and bell pepper together until the pepper is tender, then add to the large bowl too.

Quickly saute the spinach to reduce the volume using the same fry pan. Add this to your large bowl of sausage, sweet potato, red onion and pepper when ready.

In a separate bowl, mix your eggs, almond milk, garlic powder, salt and pepper and then add this to the large bowl.

Pour the contents into a baking dish, after rubbing some coconut oil on the surface first. Bake at 350 for 30 minutes or until the eggs are cooked through. Hint: You can tell it is cooked if you stick a knofe into it, and it comes out clean.

Have half of your frittata now, and store the rest in the fridge for a grab and go breakfast tomorrow. You can have this cold or reheated.