Breakfast | Dinner

Sausage, Asparagus and Goat Cheese Frittata

A frittata that feels like spring in a skillet—savory sausage, tender asparagus, and sweet peppers folded into silky eggs and milk, with pockets of tangy goat cheese throughout. Finished with a sprinkle of Parmesan and softened leeks and shallots, it’s both hearty and fresh, perfect for slow mornings or an easy, satisfying supper.

April 01, 2026

By Lyndsey Eden

Ingredients

3 links sausage (turkey or chorizo are also good)

8 eggs

8 asparagus spears

4 sweet mini peppers

2 inch leek

2 shallots

3 cloves of garlic

1 cup milk

1/4 cup fresh Parmesan

Goat cheese

Salt and pepper to taste

Directions

Preheat oven to 350 degrees farenheit
De-skin the sausage links and break them into bite size pieces. In a large pan on medium high heat, cook sausage until nicely browned. Set aside.
Chop the asparagus and peppers. Finely chop the leek, shallots and garlic. In the same pan you cooked the sausage on medium heat, add the peppers, leeks, shallots and asparagus. Cook until bright in color and browned. Add the garlic at the end, cooking until fragrant and browned.
In a large bowl, add the eggs. Whisk in the milk and finely grate the parmesan in and add salt and pepper. Next add in the cooked sausage and veggies.
Pour mixture into a baking dish, adding dollops of goat cheese around the top.
Bake for 40-45 minutes or until cooked through into the middle.
Serve with a drizzle of balsamic glaze and micro greens if you like (optional)