Tuesday, April 7, 2015

Asparagus, Chicken Apple Sausage and Gruyere Frittata

I may be taking liberties with the concept of a frittata. The consistency of this baked egg dish is very similar--light and fluffy, but it is not fried or flipped. And it has potatoes, much like a Tortilla Espanola. Whatever I decide to call it there's no doubt this combination of vibrant, earthy roasted asparagus, melty and nutty gruyere and slightly sweet, incredibly flavorful chicken apple sausage is a winner. If you're searching for new ways with asparagus, I highly recommend this. There were two reasons to use chicken apple sausage: the first is because it goes really well with the other flavors and the second because the South Bay Area loves themselves some chicken apple sausage. My husband and I have never seen a breakfast place in the bay area that did not offer a chicken apple sausage item on their menu. So, to honor my new (ish) home I used their favorite sausage.

Asparagus, Chicken Apple Sausage and Gruyere Frittata

Makes one 9 x 9" frittata

4 eggs
2 egg yolks
1 cup half n half or 1/2 cup each milk and heavy cream
salt, to taste
pepper, to taste
10 stalks roasted asparagus*, chopped into 1" pieces
2 chicken apple sausages, sliced into about 1 centimeter pieces
3 ounces gruyere cheese, mostly grated**
2 medium yukon gold potatoes, sliced the thickness of kettle potato chips

1. Preheat oven to 400. Toss potato slices with olive oil to coat and season with salt and pepper. Arrange on a baking sheet in a single layer. Roast until tender, about 15 minutes. Set aside to cool.
2. (optional) in a medium saucepan over medium heat, brown sliced sausages in olive oil and set aside to cool.
3. Mix egg batter: whisk together the eggs and egg yolks, then add half n half (or milk & cream), asparagus, gruyere (in both forms) and sausages. Add salt and pepper to taste.
4. Lower oven heat to 350 and grease your baking dish. Lay potato slices three layers thick across the bottom of your baking dish. Pour in egg batter.
5. Bake for 30 minutes, or until the top begins to brown. Lower the heat to 275 and cook for an additional 20 minutes, or until a fork inserted in center comes out clean. Serve alongside a simply dressed salad.

*To roast asparagus, toss whole spears (trimmed of fibrous ends) to coat in olive oil and season with salt and pepper; bake in a single 375 degree oven until tender, about 12-15 minutes, depending on stalk thickness

**To prepare the cheese to mix into the egg batter first use a vegetable parer to shave 10 or so pieces from your hunk of gruyere, then grate the rest

I hope you enjoy this recipe and I welcome your feedback!

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