Baked Egg Frittata recipe with Italian sausage, asparagus and mushrooms and filled with mozzarella cheese.
In a skillet, add oil and cook sausage on medium heat, until browned and drain on paper towels and set aside.
Chop up asparagus and mushrooms while sausage is cooking.
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.
Preheat oven to 375 degrees.
Meanwhile in another oven-ready skillet, melt butter.
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.
Add in half of the cheese, stir and fold in the sausage, asparagus and mushrooms.
Top with the remaining cheese.
Bake in preheated oven for 15 to 20 minutes or until eggs have fully set .