Sausage & Veggie Fritatta

May 30, 2015



1/2 pound Italian or breakfast sausage

1 yellow onion, chopped

½ pound mushrooms, sliced

½ pound asparagus, sliced

8 eggs

½ cup milk

salt and pepper

2 Tbsp. chopped fresh basil, if desired

1 cup grated cheddar, Swiss or pepper jack cheese

2 Roma tomatoes, sliced


Brown sausage in a Dutch oven or heavy frying pan. Remove sausage and add onion, sautéing for 5 minutes. Add mushrooms and asparagus and sauté until tender and mushrooms have released their juices. Remove veggies from pan. Whisk together eggs, milk, salt, pepper and basil and add to pan. Sprinkle sausage and veggies over eggs, followed by cheese. Layer tomatoes over the top. Cook over low heat for 15-20 minutes until eggs are set. To serve, cut into wedges. Makes 4 servings.

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