KETO sausage, egg and cheese frittata... so good, you'll want to SLAP YO MAMA!!!

KETO sausage, egg and cheese frittata
The video shows a double recipe, this list is for ONE RECIPE:
*Preheat oven to 375 degrees
Using an oven proof or cast iron skillet, brown one pound of breakfast sausage, breaking up into small pieces (I use a potato masher to get it small enough)
While sausage is cooking, break 14 eggs into a large mixing bowl.
Add 1/2 cup heavy cream, and beat on high with a hand mixer for 2 minutes.
Add 1/2 tsp salt, 1/4 tsp garlic powder, and 3/4 cup grated or shredded parmesan cheese. Beat well.
Shred 1 cup each of cheddar and mozzarella cheese (2 cups total)
As soon as the sausage is done cooking, spread it evenly in the bottom of the skillet, then spread the shredded cheese evenly on top. Pour the egg mixture evenly over the top, ensuring the parmesan is evenly distributed also.
Bake in the 375 oven until the middle is set when jiggling the pan, 20 - 30 minutes (See video at 4:50) remove from oven and place on a cooling rack.
Allow to cool 15 minutes before serving.
Refrigerate leftovers, they are also excellent heated up!