Asparagus, Mushroom and Onion Frittata with Chicken Sausage

I have really been craving eggs lately for some reason. It has been a while since I made a frittata, so I thought this would be the perfect time to make one! I had some leftover veggies in the fridge, so really, this frittata was the perfect thing to make. I sauteed some asparagus, mushrooms, a handful of black beans and 1/2 red onion. I also had a link of chicken sausage in the freezer that I wanted to use up, so I thawed it and cooked it up. This was such a yummy light meal that used up a bunch of leftovers. It was also easy, fast and really inexpensive! Any vegetables could be used. Some bell pepper, zucchini, broccoli and egg plant would all be great too...feel free to experiment. I served this for dinner with a green salad and fresh homemade foccacia bread.

Asparagus, Mushroom and Onion Frittata with Chicken Sausage

1/2 red onion, sliced

1/2 bunch asparagus, trimmed and cut into 1 inch pieces

1 cup sliced mushrooms

1 link sausage, casing removed and cooked into crumbles

6 whole eggs

6 egg whites

1/3 cup black beans

1/2 tsp. dried rosemary

1/2 tsp. dried thyme

salt and pepper to taste

small handful of your favorite cheese

In a large mixing bowl, combine whole eggs, egg whites, rosemary, thyme and a dash of salt and pepper and beat until combined. Spray a medium saute pan that is also oven safe with cooking spray and over medium high heat, saute onions, asparagus and mushrooms until soft. Add cooked sausage and black beans to veggies. Puor the egg mixture over veggies and lower the heat just a bit. Let the egg mixture just begin to set. Pull the edges away and tilt the pan to let the uncooked egg run to the bottom of the pan. Once the egg is mostly set, sprinkle the frittata with cheese and place it under the broiler for about 4 minutes or until egg is set and the top is slightly golden. Remove it from the oven and let it sit for a few minutes before cutting into it.