Fresh ingredients and spring flavor are bursting out of this sausage and asparagus frittata!
Author Nicole Johnson
Ingredients
6eggs
1cupmilk
1/2lbbreakfast sausage
3large mushroomssliced thinly
8-9spears asparagus
handful baby spinach
salt and pepper to taste
1cupcheddar jack cheeseshredded
Instructions
Preheat oven to 350. Spray pie plate well with cooking spray.
Brown and crumble sausage. Set aside.
Cut tips off of asparagus, set aside. Cut off last 1-2 inches of spears and discard. Slice remaining spears into 1/4 inch chunks. Quickly saute in sausage pan for 1-2 minutes over medium heat. Set aside.
Brown mushrooms in same pan. Set aside.
Quickly wilt spinach in pan. Remove and set aside.
Place the sausage, sauteed asparagus chunks, spinach, and mushrooms in your pie plate. Cover with cheese.
Mix eggs and milk well until slightly frothy and completely combined. Season with salt and pepper. Pour into pie plate over other ingredients. Arrange asparagus tips on top of the frittata.
Bake at 350 for 20-30 minutes, or until eggs are completely set. Check often during last 5-10 minutes because they go from runny to set very quickly.