Mix all seasonings together and hand mix with ground pork
Heat 1 tbsp coconut oil in a cast iron skillet (or any oven-proof skillet)
Brown sausage in skillet until cooked through and crumbles. Remove from skillet and set aside. Reserve fat in skillet to sauté vegetables.
Add 1 tbsp coconut oil to reserved fat and sauté onions and mushrooms. (This is where I like to add in any other veggies that might need to be used like bell peppers, squash, or zucchini.)
Once the vegetables have started to get soft (about 5 minutes), add in the spinach or kale. Sprinkle with sea salt and pop a lid on the skillet. Cook until just wilted (the color should be a bright green).
Add back in the sausage. Stir it all together. Move the mixture toward the middle of the skillet to make a trench for the eggs.
Scramble 8 of the eggs and pour evenly over the sausage and vegetable mixture. Use a spatula to let the eggs run to the sides of the skillet (they will act as the "crust of the pie").
While the eggs are setting, top the frittata with the halved cherry tomatoes. Top with the remaining scrambled egg to cover the tomatoes.
Place the pan under the broiler and cook until golden brown.
Let cool for about 5 minutes. Run a butter knife around the edge to loosen it. Slice and serve.