How was your weekend? This weekend was big in our house!! My daughter turned 17 a week ago on the 25th and she had a birthday party this Saturday night. But that wasn’t the best part… She got a freeking car for her birthday! My dad, Darryl, gave her this super generous and exciting gift. She even got to pick it out and she chose a 2008 Volkswagon Jetta.
Its a pretty sweet little car, especially for her first, and she is over the top excited about it! Check her out, she’s so cute!
So on with today’s recipe…
Love frittatas! Fluffy eggs chocked full of sauteed vegetables, crispy potatoes, juicy farmer sausage and nutty fontina cheese. Its basically a full breakfast all in one pan.
These are so easy to make, perfect for an impromptu brunch when friends or family stop by, or when you have to feed a bit of a crowd. This is our favorite way to make them at the moment, but you could really make these with whatever you have on hand. I used to make mine with caramelized onions, baby potato halves, thyme and gruyere cheese.
When Debbie suggested farmer sausage and asparagus this time I agreed wholeheartedly. You can’t really go wrong with farmer sausage, can you? I feel like its even better than bacon in a fritatta. The chunks are bigger, a little less bad for you, and just as flavorful.
I think we can all agree that a healthy breakfast is so important. It really sets the tone for your whole day. If you eat a healthy and hearty breakfast first thing in the morning, it makes healthy choices that much easier through out the rest of your day. This dish is also hearty enough for a light dinner and who doesn’t like breakfast for dinner once in a while? Debbie actually served this very fritatta to Mark and Sam for their dinner the night we made it. 🙂
A frittata is basically a healthy quiche. There’s no cream added to the eggs and there’s no crust so there are minimal carbs and dairy, or none if you leave out the potatoes and cheese all together. That’s the beauty of a recipe like this. You can fully customize it according to your families diet and tastes. The basics (eggs and how they are cooked) are always the same and the additions are totally up to you.
Have a great week everyone!
Frittata with Farmer Sausage, Onions, Asparagus & Fontina
- 2 tbsp . olive oil
- 6-8 free range eggs
- 3/4 lbs farmer sausage
- 1 cup yellow pepper , diced
- 1 cup onion , diced
- 1 cup asparagus , cut into thirds
- 1 1/2 cup baby potatoes , sliced in rounds
- 2 cups of cheese , shredded and divided in half
- 6-7 sprigs thyme
- Heat an oven proof pan to medium heat.
- Cut farmer sausage bite size pieces and sautés till fat renders out 5 minutes remove from pan. Discard most of the fat.
- In the same pan, add the potatoes and cook till they are browned and crispy. Take them out and set them aside.
- Add 1 tbsp. of the oil to the pan, throw in the onions and sauté till browned. About 8 minutes. Add peppers and asparagus continue cooking for 3 minutes. Remove them all from the pan and set aside.
- At this point, pre-heat your oven to 350 degrees.
- Crack the eggs into a bowl and beat them well with a fork.
- Add the rest of the oil to the pan and heat the pan back up to medium. Add the eggs and use your spatula to sort of scramble them on the bottom. When the eggs are starting to cook, add about 3/4 of the cheese to the eggs and stir. Then add the farmer sausage, onions, peppers, asparagus and fresh thyme. Stir to combine and spread all the ingredients out in the pan.
- Let the pan sit on the heat for a couple mins, sprinkle the remaining cheese on top, and then throw it into the oven for about 15- 20 mins or until the frittata is puffed up, browned on the sides and not jiggly at all in the center.
- Cut in pie shaped slices and serve!