Summer Vegetable Frittata with Corn and Asparagus

1 tablespoon olive oil
1 cob cooked corn kernels cut off
1 cup asparagus cut into bite size pieces
1/2 cup red onion chopped
2 garlic cloves minced
3 antibiotic free chicken sausages I used Bilinkski's Spinach and Garlic Chicken Sausage, sliced
6 eggs
3/4 cup low fat milk
1 cup cheese I used a combination of crumbled goat cheese and shredded mozzarella cheese
fresh ground black pepper
a few dollops of Kale Basil Hazelnut Pesto or other pesto

Preheat oven to 350 degrees. Heat oil in large skillet. Add asparagus, onion, garlic and sausage. Saute 3-4 minutes. Meanwhile, in a bowl, whisk together eggs, milk, cheese and pepper. Pour over vegetable sausage mixture in skillet. Add dollops of pesto on top and press into egg mixture gently. Cook a few minutes until edges are starting to set. Bake for 15-18 minutes until center is set. Remove from oven and let stand 15 minutes before serving.