Baked Frittata

Name: Baked Frittata
Ingredients: 12 eggs (whipped); 1 cup fontina cheese; 1 -lb. fresh ground pork; 1/2 -tsp. white pepper; 1/2 -tsp. ground ginger; 1/2 -tsp. brown sugar; 1/2 -tsp. crushed red peppers; 1 Tbs. salt; 1/2 -tsp. sage; 1/2 -tsp. nutmeg; 3 sprigs thyme; 12 blades of asparagus; 2 Tbs. olive oil; salt and pepper; 6 plum tomatoes, chopped; 2 shallots, chopped; 1 clove garlic, chopped; 6 leaves of basil; 1 Tbs. butter; salt and pepper

20 ingredients

14 steps

Ingredients

12 eggs (whipped)
1 cup fontina cheese
1 -lb. fresh ground pork
1/2 -tsp. white pepper
1/2 -tsp. ground ginger
1/2 -tsp. brown sugar
1/2 -tsp. crushed red peppers
1 Tbs. salt
1/2 -tsp. sage
1/2 -tsp. nutmeg
3 sprigs thyme
12 blades of asparagus
2 Tbs. olive oil
salt and pepper
6 plum tomatoes, chopped
2 shallots, chopped
1 clove garlic, chopped
6 leaves of basil
1 Tbs. butter
salt and pepper

Directions

1

FRITTATA: Heat an 8-inch cast iron pan over medium heat coated with olive oil.
2

In a mixing bowl, add sausage, asparagus, fontina cheese and egg.
3

Season with salt and pepper.
4

Add to heated pan and bake at 350 degrees F for 30 minutes.
5

Let cool for a few minutes and turn pan over to release frittata.
6

Cut frittata into 6 wedges.
7

Place a dollop of tomato jam and leaf of basil on each wedge.
8

BREAKFAST SAUSAGE: Mix all ingredients well.
9

Place in hot pan and cook until brown.
10

ASPARAGUS: Peel bottoms of asparagus.
11

Season with oil, salt and pepper.
12

Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
13

SPICED TOMATO JAM: In a 2-quart sauce pot, add all ingredients.
14

Cook until almost dry mixing often over medium heat Puree and keep warm