Sausage Fritatta

1lb ground pork from your local farmer (we like Grateful Growers)
Spice for pork:
¼ teaspoon ground fennel seed
¼ teaspoon sage
Salt and pepper to taste
Red pepper flakes to taste (depending on how spicey you like it)
2 cloves of minced garlic
1 bundle of asparagus (chopped)
1 cup chopped red peppers
1 cup cubed and skinned eggplant
Olive oil on hand
8 eggs whisked


Add all ingredients to raw pork and mix well. Brown in a large oven safe sauté pan. Remove pork and set aside. In the same sauté pan – add eggplant and olive oil until eggplant is somewhat caramelized. And the remaining veggies and sauté until al dente.  Add the sausage back in and make sure the mixture is distributed evenly over the pan. Add eggs to pan and place in a preheated 350o oven for about 30 minutes until the middle of the frittata is done. Once removed from the oven, take a rubber spatula and run under the corners of the pan – to loosen the egg from the pan. This will help prevent sticking. Let the frittata sit for about 5 minutes before cutting.

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Categories: Nutrition, Recipe


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