Recipe courtesy of Glenn Harris
Baked Frittata
- Yield: 6 servings
- Total: 45 min
- Cook: 45 min
Ingredients
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
Directions
- Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
- 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.
- 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.
- 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.