Frittata w/ Spinach, Asparagus + Italian Sausage

Ingredients: organic, free-range eggs, Italian sausage, spinach, asparagus, garlic, olive oil, kosher salt and cracked pepper

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Had some leftover asparagus and sausage from the last post and thought I'd throw together a nice frittata in my cast-iron skillet. Possibly the easiest, most versatile dish that you can make your own by throwing any type of filling you want into it. It can be served for breakfast, brunch, lunch, dinner, snack... served hot, warm, cold... anything!

Alice Waters had some nice tips for getting your frittata to cook evenly and slide nicely out of the pan: you first always need to cook/sauté your veggies or filling prior to adding the eggs. The next trick is to add the cooked filling to the beaten egg mixture in a separate bowl and then pour the entire thing into a pre-heated skillet. (More common frittata recipes instruct you to add the egg mixture to the filling already in the pan or skillet - this will cause the egg to stick to the pan and just be a mess.)

After pouring the eggs into the pan/skillet on the stovetop, allow it to cook for about 2-3 mins or until the edges start lifting slightly.  Finish cooking in a 350 degree oven for about 7-10 mins on the top rack [make sure your pan is oven-proof!] or until the surface is slightly browned.