Description
Our Italian-inspired frittata dish has it all for a savory breakfast, with roasted asparagus, seared sausage, and generous amounts of cheese.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound), tough ends trimmed
- 1 1/2 tablespoons olive oil, divided
- 1/2 pound bulk sweet Italian sausage
- 4 large cloves garlic, minced
- 4 scallions, white and light green sections thinly sliced
- 10 large eggs
- 1/4 cup heavy cream
- 1/4 cup roughly chopped fresh basil (about 4 large leaves)
- 4 ounces Parmigiano Reggiano, grated (about 3/4 cup grated)
- 4 ounces Fontina Val d’Aosta, cubed
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper, divided
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil or a silicone mat.
- Toss the asparagus in 1/2 tablespoon olive oil on the prepared baking sheet. Assemble them in a single layer and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer the baking sheet to the oven and roast until the stalks are tender and slightly browned but still have some resistance when a fork is inserted into the thickest part, about 10-12 minutes. Remove the baking sheet from the oven and set aside to cool. Leave the oven on.
- Heat 1/2 tablespoon olive oil in an oven-safe 10-inch skillet on the stovetop over medium-high heat. Crumble the sausage into the pan and cook until browned on the outside and completely cooked on the inside, about 5 minutes. Stir only occasionally to allow the meat to sear, breaking up larger chunks as it cooks with a sturdy spoon.
- Remove the sausage and place on a plate lined with paper towels. Drain most of the fat from the skillet, leaving enough to thinly coat the bottom.
- Add the garlic, scallions, and remaining salt and pepper into the same skillet and cook over medium-high heat, stirring occasionally, until lightly browned and aromatic, about 2-3 minutes. Stir in 1/2 tablespoon olive oil and evenly disperse the garlic, scallions, and oil to thinly cover and coat the bottom of the skillet.
- As the garlic and scallions are cooking, whisk together the eggs, heavy cream, basil, grated Parmigiano Reggiano cheese.
- While keeping the heat at medium-high, pour the egg mixture into the skillet with the garlic and scallions. Arrange and evenly disperse the asparagus, sausage crumbles, and cubed Fontina cheese on top.
- Allow the egg mixture to cook undisturbed for 2-3 minutes on the stovetop over medium-high heat to develop a lightly browned crust on the bottom.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is mostly set with just a slight jiggle in the center when you gently shake the skillet.
- Remove the skillet from the oven and allow to cool for 1-2 minutes. Slice into wedges and serve while still hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Frittata
- Method: Stovetop/Oven
- Cuisine: Breakfast
Keywords: asparagus, frittata, sausage, cheese