It is impossible to count the many ways that Egg Frittatas are made as the sky is the limit, and the only limitation is your own imagination.
So what is a “frittata” anyway? It is a baked egg, milk and cheese dish that consists of whatever other ingredients you might choose. It is pretty much similar to a quiche but without the crust.
Many a frittata have been made carnivore style consisting solely of meat proteins such as sausage and bacon, etcetera, while others have been aimed to cater to a vegan diet where veggies are the shining stars and the eggs fly solo.
However, there are those frittata lovers, like myself, who seek to combine the delicious combination of both worlds (meat and veggies that is ) like in this Sausage, Asparagus and Mushroom Cheese Frittata.
RECIPE
Sausage Asparagus Mushroom Frittata
Baked Egg Frittata recipe with Italian sausage, asparagus and mushrooms and filled with mozzarella cheese.
Ingredients
- 2 tbsp Butter
- 8 Eggs large
- 1 cup Whole Milk
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper optional
- 2 tbsp Olive Oil
- 1 package Ground Italian Sausage
- 1 cup Asparagus chopped
- 1 cup Mushrooms of choice chopped
- 2 cups Mozzarella Cheese
Instructions
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In a skillet, add oil and cook sausage on medium heat, until browned and drain on paper towels and set aside.
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Chop up asparagus and mushrooms while sausage is cooking.
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Add asparagus and mushrooms into the same pan, adding more oil if needed, and sauté veggies for 2 to 3 minutes until tender. Remove from heat.
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Preheat oven to 375 degrees.
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Meanwhile in another oven-ready skillet, melt butter.
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In a bowl, season eggs with salt and both peppers. Add in the milk and whisk to incorporate. Let eggs cook only slightly, moving around constantly with spatula and barely firm but still loose around the edges. Remove from stove heat.
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Add in half of the cheese, stir and fold in the sausage, asparagus and mushrooms.
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Top with the remaining cheese.
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Bake in preheated oven for 15 to 20 minutes or until eggs have fully set .
