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Horizontal close-up image of a wedge of vegetable and meat frittata on a brown plate.

Roasted Asparagus, Cheese, and Sausage Frittata

  • Author: Nikki Cervone
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


Our Italian-inspired frittata dish has it all for a savory breakfast, with roasted asparagus, seared sausage, and generous amounts of cheese.


  • 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


  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil or a silicone mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. As the garlic and scallions are cooking, whisk together the eggs, heavy cream, basil, grated Parmigiano Reggiano cheese.
  7. 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.
  8. 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.
  9. 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.
  10. 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