This recipe is provided courtesy of Glenn Harris, chef and owner of New York’s Jane Restaurant.

Ingredients:

Serves 6

12 eggs (whipped)
1 cup fontina cheese

Homeade Breakfast Sausage

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

Roasted Asparagus

12 blades of asparagus
2 Tbs. olive oil
salt and pepper

Spiced Tomato Jam

6 plum tomatoes, chopped
2 shallots, chopped
1 clove garlic, chopped
6 leaves of basil
1 Tbs. butter
salt and pepper

Directions:

1. Heat an 8-inch cast iron pan over medium heat coated with olive oil.
   
2. In a mixing bowl, add sausage, asparagus, fontina cheese and egg.
   
3. Season with salt and pepper.
   
4. Add to heated pan and bake at 350 degrees F for 30 minutes.
   
5. Let cool for a few minutes and turn pan over to release frittata.
   
6. Cut frittata into 6 wedges.
   
7. Place a dollop of tomato jam and leaf of basil on each wedge.

Breakfast Sausage Preparations

1. Mix all ingredients well
   
2. Place in hot pan and cook until brown.

Asparagus Preparations

1. Peel bottoms of asparagus.
   
2. Season with oil, salt and pepper.
   
3. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes
   
4. Cut into 1-inch pieces.

Spiced Tomato Jam Preparations

1. In a 2-quart sauce pot, add all ingredients.
   
2. Cook until almost dry mixing often over medium heat
   
3. Purée and keep warm

Contact:

Jane Restaurant
100 West Houston St.
New York, NY 10012
212-254-7000
www.janerestaurant.com