Happy Spring! Yesterday I was giddy as I made my first shorts and sandals purchase of the season. I couldn’t contain my excitement as I tried on dress after dress at Old Navy. There is a possibility I skipped through the store. Okay, I didn’t, but I was dreaming of it! As I mentioned in my last post I am suffering from extreme cabin fever. This condition, if not treated promptly, can lead to a severely unstable state of mind. (I don't think I'm there yet, but...). For my sake I am happy to report that Sunday marks the start of spring-like weather. I can’t quite call it “spring” yet, but 50 degrees is good enough to get me outside and over this cabin fever thing.
On top of looking forward to getting outside I am ready to enjoying spring fruits and vegetables. This week we were bombarded with an overwhelming amount of Asparagus. I love asparagus, but you can only eat so much of it roasted. To add a little variation to our asparagus consumption my Mom and I worked together to concoct this Sausage + Asparagus Frittata.
If you’ve never made frittata before don’t fret. Although it sounds kind of fancy it is not difficult to make. It is a very filling one-pot meal. Frittata is served on it’s own or with pancakes, waffles, or blueberry buttermilk coffee cake. Frittata has become my go-to dinner because it requires few ingredients and can be altered to fit whatever items I have on hand. One of my favorite variations includes bacon and tomatoes. Let’s welcome spring in with this simple and fresh dish!
Sausage + Asparagus Frittata
- 3/4lb of asparagus
- 1 lb pork sausage
- 3 medium potatoes
- 8 eggs
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- salt and pepper to taste
Preheat oven to 400 degrees. Place the asparagus on a large baking sheet and drizzle with the olive oil. Lightly salt. Roast for 5-7 minutes or until just tender. Remove from the oven, cool slightly, and then chop into 1" spears. Set aside.
In a large oven proof skillet brown the sausage. Slice the potatoes thinly using a cheese grater and add to the sausage once it has finished browning. Cook uncovered over medium-low heat until the potatoes are tender. Turn off burner. Add cheese and asparagus.
In a large bowl whisk together the milk and eggs. Pour the egg mixture on top of the cheese and asparagus.
Place in the oven uncovered for 20-25 minutes. Remove from the oven and let stand for 15 minutes before serving. Salt and pepper to taste