Recipe courtesy of Glenn Harris

Baked Frittata

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  • Total: 45 min
  • Cook: 45 min
  • Yield: 6 servings
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12 eggs (whipped)

1 cup fontina cheese

Homemade Breakfast Sausage:

1 pound fresh ground pork

1/2 teaspoon white pepper

1/2 teaspoon ground ginger

1/2 teaspoon brown sugar

1/2 teaspoon crushed red peppers

1 tablespoon salt

1/2 teaspoon sage

1/2 teaspoon nutmeg

3 sprigs thyme

Roasted Asparagus:

12 blades of asparagus

2 tablespoons olive oil

salt and pepper

Spiced Tomato Jam:

6 plum tomatoes, chopped

2 shallots, chopped

1 clove garlic, chopped

6 leaves of basil

1 tablespoon butter

salt and pepper


  1. Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
  2. Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
  3. Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
  4. Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.