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Frittata with Farmer Sausage, Onions, Asparagus & Fontina Cheese
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4.67 from 3 votes

Frittata with Farmer Sausage, Onions, Asparagus & Fontina

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 - 6
Author Cooks with Cocktails


  • 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!