Chicken Sausage & Vegetable Frittata

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  • 1/2 white onion, sliced
  • 1 cup butternut squash, cubed
  • 1 8oz package of portabella mushrooms, thinly sliced
  • 10 spears of asparagus, sliced in 3 pieces (ends cut off & thrown out)
  • 1 Tablespoon of fresh Rosemary (finely chopped)
  • 1/3 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced garlic (2 cloves)
  • 1 package Chef Bruce aides Chicken & Apple sausage
  • 10 extra-large eggs
  • 1/4 cup half and half
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/2 cup shredded cheese (I like to use Italian Blend)
  1. Preheat the oven to 400 degrees.
  2. Place 12 inch Cast Iron skillet on stove top on high- let the skillet get piping hot, once hot add 1 tablespoon butter (or 1 tablespoon olive oil). Add in the butternut squash, mushrooms, onion, asparagus, 1/2 tablespoon of rosemary, sprinkle salt and pepper, and add fresh garlic and reduce heat to medium- let the vegetables slowly cook for about 15 minutes, tossing every so often.
  3. While vegetables cook, place another pan on stove top, bring the pan to a piping hot temperature, add 4 links of the Chicken & Apple sausage, reducing heat to medium- cook for 10 minutes.
  4. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1/2 cup shredded cheese, 1 teaspoon salt, and 1/2 teaspoon pepper, 1/2 tablespoon of fresh rosemary.
  5. Once the sausage is cooked add it to the top of your vegetables. Make sure the bottom of the cast iron skillet is evenly covered with vegetables and sausage.
  6. Pour egg mixture over the ventables and sausage, heat should be at low-medium. Let simmer till eggs begin to cook.
  7. Transfer the skillet to the oven and bake the frittata for 15-20 minutes, until puffed and set in the middle.
  8. Sprinkle with the Parmesan cheese and broil for 2 minutes, until the cheese is golden brown (keep an eye out to not burn)
  9. Cut into 6 or 8 wedges and serve hot.