More of our seasonings as "Tools of Creativity." This is adapted from Jenn Segal of Once Upon a Chef. She says, "Inspired by a recipe from Diana Henry Jenn said "Think of this dish as a cross between baked polenta, a quiche, and a frittata."

Here, in addition to adding Gianelli sausage, we made it with asparagus instead of spinach, and substituted our gourmet Go-G0 Garlic and gourmet Dill'ers Choice as seasonings. This kicked it up a notch because of our seasonings. In the Dill'ers Choice: Dill, lemon peel, onion, parsley & black pepper. Of course, our famous best selling Go-Go Garlic, pure crushed garlic (not salt or powder) with hint of minced parsley and minced onion is description defyingly delicious.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided
• 6 ounces asparagus cut into 1/2 inch pieces
• 5 large eggs
• Gianelli sausage - 1 patty per person
• 2/3 cup plain Non-Fat Greek yogurt (low-fat & whole-milk works too)
• 1/4 cup instant polenta
• 1 heaping tsp Strawberry Tree Farms Go-Go Garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup finely grated Pecorino Romano cheese
• 2 tablespoons Strawberry Tree Farms Dill'ers Choice

INSTRUCTIONS