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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


  1. 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.