Ingredients

• 12 eggs (whipped)
• 1 cup fontina cheese
• 1-lb. fresh ground pork
• 1/2-tsp. white pepper
• 1/2-tsp. ground ginger
• 1/2-tsp. brown sugar
• 1/2-tsp. crushed red peppers
• 1 Tbs. salt
• 1/2-tsp. sage
• 1/2-tsp. nutmeg
• 3 sprigs thyme
• 12 blades of asparagus
• 2 Tbs. olive oil
• salt and pepper
• 6 plum tomatoes, chopped
• 2 shallots, chopped
• 1 clove garlic, chopped
• 6 leaves of basil
• 1 Tbs. butter
• salt and pepper

Instructions

1. FRITTATA: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
2. BREAKFAST SAUSAGE: Mix all ingredients well. Place in hot pan and cook until brown.
3. ASPARAGUS: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
4. SPICED TOMATO JAM: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm