Good Breakfast Food

I am on a farmers market kick and yesterday I made a terrific breakfast using ingredients I bought on Saturday at the North Union Farmer's Market. It was a pork sausage, oyster mushroom, asparagus and cheddar frittata (Italian omelet). Here is the recipe so that you can make and enjoy it. I made it in a cast iron skillet(my favorite piece of cooking equipment). You can make it in an regular skillet, but if your skillet has a plastic handle do not put it under the broiler, just flip the frittata to finish the top. It really is an easy recipe, so give it a try.

Makes 4 servings

Preheat your oven's broiler on the low setting and position the oven rack so it is on the second shelf bracket from the top.

Eggs ( Apple Tree Acres) 4

Oyster Mushrooms (Killbuk Valley) 2 ounces chopped

Whole Pork Sausage (Apple Tree Acres) 4 ounces cut into small pieces

Asparagus (Weaver) 1.5 ounces chopped

Cheddar Cheese (Ohio Farmer's Direct) 3 ounces shredded

Whole Milk(Ohio Organic Family Farms) 1.5 fluid ounces

Olive Oil 1 tablespoon

Salt 1/2 teaspoon

Black Pepper 1/4 teaspoon

1. Over medium-low heat, heat a 12 inch cast iron skillet and add the olive oil.
2. Cook the sausage until almost cooked through (about five minutes).
   
3. While sausage is cooking, mix the eggs with the milk, salt and black pepper.
4. Add the mushrooms and asparagus to the skillet and cook until the mushrooms are cooked through.
5. Add the egg mixture and cook until the egg mixture sets on the bottom.
6. Add the cheese and place the skillet under the broiler. Cook until the eggs have fully set and the cheese has browned.
7. Cut into four wedges and enjoy.

Note: If you don't own a good kitchen scale, I recomend buying one. It makes measuring so much easier and makes food prep go much faster.