Recipe of the Week | Veggie Sausage and Asparagus Frittata

Veggie Sausage and Asparagus Frittata | Photo Credit Randolph Graham

There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina.

Fontina is a versatile cheese often used in egg dishes because it melts easily and compliments, without overpowering, the eggs. Although there are a few varieties on the market, I like the Swedish variety best because it is slightly tart and nutty. It has a mild earthy flavor that runs from mellow to sharp depending on age.

Whether you make this for breakfast or for a late brunch, it is quick easy to make. I can get it from prep-to-the table in less than 30 minutes. I’ll bet you can too.



8 large eggs

½ cup heavy cream

½ teaspoon salt

¼ teaspoon fresh cracked pepper

1 tablespoon extra virgin olive oil

1 small garlic clove (minced)

1 pound fresh asparagus

1 package Lightlife Italian Smart Sausages



Preheat the oven to 350 degrees.

Combine the eggs, cream, salt and pepper, and whisk thoroughly. Set aside.

Cut three of the sausages into 1-inch long pieces. Set aside.

Cut the bottom two to three inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1-inch sections.

Heat the oil in a large skillet over medium heat. Add the garlic and asparagus and sauté for two to three minutes. Then add the sausage and cook for another two to three minutes minutes.

Pour the egg mixture into the pan. Place the pan, uncovered, in the oven for 25 minutes or until eggs are cooked through. Remove the frittata from the oven and allow to cool for approximately five minutes before serving.

To serve, carefully slide it onto a cutting board. Cut into six wedges and serve with a side of fresh fruit for breakfast or brunch

Check out all of Chef Randy’s cookbooks on Amazon:

Chef Randy’s latest book: Ojai Valley Quarantine Cookbook 

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.


Get Headlines free  SUBSCRIPTION. Keep us publishing – DONATE

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments