Preheat your oven to 375°F (190°C) to ensure a perfectly cooked Sweet Potato Sausage Frittata.

In your cast iron skillet, add 2 tablespoons of avocado oil over medium heat. Warm for about 1-2 minutes until shimmering, then add minced garlic and diced onion. Sauté for 3-5 minutes.

Add 1 pound of grass-fed breakfast sausage to the skillet, breaking it up. Cook for about 5-7 minutes until browned and no longer pink.

Add the diced sweet potato to the skillet, mixing with the sausage and onion. Cook for about 8-10 minutes until tender and lightly browned.

In a separate bowl, whisk together 12 eggs, 1/4 cup of coconut milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper for about 1-2 minutes.

Stir in 2 ounces of spinach until it wilts slightly in the mixture.

Pour the egg and spinach mixture over the sausage and sweet potato and gently stir to combine.

Transfer to the preheated oven and bake for 25-30 minutes until edges are golden and center is set.

Remove from the oven and let cool for a few minutes before slicing and serving.