Baked Frittata

• 12 eggs (whipped)
• 1 cup fontina cheese
• 1 -lb. fresh ground pork
• 1/2 -tsp. white pepper
• 1/2 -tsp. ground ginger
• 1/2 -tsp. brown sugar
• 1/2 -tsp. crushed red peppers
• 1 Tbs. salt
• 1/2 -tsp. sage
• 1/2 -tsp. nutmeg
• 3 sprigs thyme
• 12 blades of asparagus
• 2 Tbs. olive oil
• salt and pepper
• 6 plum tomatoes, chopped
• 2 shallots, chopped
• 1 clove garlic, chopped
• 6 leaves of basil
• 1 Tbs. butter
• salt and pepper

1. FRITTATA: Heat an 8-inch cast iron pan over medium heat coated with olive oil.
2. In a mixing bowl, add sausage, asparagus, fontina cheese and egg.
3. Season with salt and pepper.
4. Add to heated pan and bake at 350 degrees F for 30 minutes.
5. Let cool for a few minutes and turn pan over to release frittata.
6. Cut frittata into 6 wedges.
7. Place a dollop of tomato jam and leaf of basil on each wedge.
8. BREAKFAST SAUSAGE: Mix all ingredients well.
9. Place in hot pan and cook until brown.
10. ASPARAGUS: Peel bottoms of asparagus.
11. Season with oil, salt and pepper.
12. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
13. SPICED TOMATO JAM: In a 2-quart sauce pot, add all ingredients.
14. Cook until almost dry mixing often over medium heat Puree and keep warm

eggs, fontina cheese, fresh ground pork, white pepper, ground ginger, brown sugar, red peppers, salt, sage, nutmeg, thyme, olive oil, salt, tomatoes, shallots, clove garlic, basil, butter, salt

Taken from www.foodnetwork.com/recipes/baked-frittata-recipe.html (may not work)