Spring Frittata with Asparagus & Chicken Sausage

Ingredients

• 6 large eggs
• 1 bunch fresh spring asparagus, trimmed and cut into 1-inch pieces
• ½ red onion, chopped
• 1 scallion, chopped
• 2 artichoke & garlic chicken sausages, sliced
• ½ cup mozzarella cheese, roughly chopped 
• 1 tablespoon coconut oil
• 2 tablespoons fresh parsley or cilantro, chopped (plus more for garnish)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Grease a casserole dish with coconut oil or melt in the pre-heating oven for a minute.
2. Whisk the eggs: In a bowl, whisk the eggs with salt, pepper, stir in the fresh, spring asparagus, red onion, chopped scallion, chicken sausage, and mozzarella and season with salt and pepper.
3. Assemble the casserole: Pour the egg mixture in the casserole dish.
4. Bake: Place the casserole in the oven and bake for 18-20 minutes until the eggs are fully set and the mozzarella is slightly golden on top.
5. Cool & serve: Let it rest for a few minutes before serving. Garnish with extra parsley or cilantro and serve warm.

For a fresh pairing, serve with a light spring salad or avocado slices on the side. I love mine with hot sauce, tomatillo salsa or Baklouti Fused Chili Oil from Baker and Olive.

For an alternative version, add sliced sweet potatoes to the bottom of the casserole dish (bake for 20 minutes at 350 degrees before adding the egg mixture. I make this version a lot from Torie Borrelli's Mexican Keto Cookbook.

I love the mozzarella's slightly toasted look and chewy taste, but if you have a Dairy sensitivity or a genetic variant on the MCM6 gene, you may want to replace it with goat, sheep, or another A2 cheese like mozzarella made from milk from water buffalo. I like the brand Buf, which is Grass-Fed, Grass-Finished milk.