Today’s the day I’m cleaning out my refrigerator. I have quite a few eggs, ricotta cheese, Italian sausage, and part of an orange bell pepper on hand, so making a frittata makes perfect sense.

I’m doing Italian Sausage, Asparagus, and Fontina Cheese Frittata Muffins.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 12 servings (24 frittatas)
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, chef’s knife, cutting board, whisk, box grater, non-stick cooking spray, 1 (12-inch) sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Fontina cheese, freshly-grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly-ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces and sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Instructions:
Preheat oven to 350°F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl, break a dozen eggs. Add ricotta, half-and-half, Kosher salt, and fresh-ground black pepper, whisk to combine. Add freshly grated Fontina cheese, whisk to combine. Next, add the fresh chives, thyme, and asparagus, and stir to combine. Set aside.

In a large sauté pan over medium-high heat, add the sausage. Using a wooden spoon, break up the sausage. Stirring occasionally, cook until no longer pink, 10-12 minutes. Add the finely diced orange bell pepper, stir to combine, and cook for another 2-3 minutes.

Next, transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stirring until well combined. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly on the tops of each frittata. Bake until the eggs are just set, 15-20 minutes. Allow the Italian Sausage, Asparagus, and Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature. There you have it, my Italian Sausage, Asparagus, and Fontina Cheese Frittata Muffins.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/