Whether you serve this garden-fresh frittata for breakfast or a casual supper, your guests will love the Italian-style omelet filled with broccoli, fresh basil and veggie sausage patties.
1. In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
2. Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
3. Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.
For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.