Italian Frittata

Italian Frittata


8 large eggs
1 cup heavy cream
12 oz Italian sausage, loose or removed from casing
1 small red bell pepper, diced
1 cup marinated artichoke hearts, quartered
1 large handful baby spinach leaves
4 oz goat cheese, crumbled (you can use ricotta or even dollops of cream cheese or mascapone if you aren’t a goat cheese fan)
6 pieces ciliegine mozzarella (small balls), halved
12 grape tomatoes, halved
Herbs, (basil, flat leaf parsley, chives) for garnish


Preheat oven to 350°. Spray a 10 inch cast iron pan with non-stick spray. If you don’t have a cast iron pan, you can spray a round baking dish. Just be sure to cook the ingredients in another pan and then transfer to the dish for baking.

Crack eggs into a large bowl. Add heavy cream and whisk together very well. Set aside.

Brown the Italian sausage in the cast iron pan (or any pan if using a baking dish) over medium-high heat until no more pink remains and the sausage is brown and crispy. Transfer to a paper towel-lined plate. In the same skillet, sauté the red bell pepper until just starting to soften, about 2-3 minutes. Add the quartered artichoke hearts and allow to just get a bit of color on them, another 2 minutes or so. Turn off the heat and toss in a large handful of baby spinach leaves and stir until wilted.

Pour in the egg and cream mixture and stir to evenly distribute everything. The residual heat from the skillet will already begin to cook the eggs on the bottom and sides.

Top the frittata with the crumbled goat cheese, halved mozzarella balls, and sliced grape tomatoes. Don’t worry about stirring them in. The cheese will melt in and the tomatoes with caramelize on top.

Cook in 350° oven for 35-40 minutes, or until the edges are browned and the center is no longer jiggly.

Allow to cool for 10 minutes, then garnish with fresh herbs, slice into wedges, and serve.

Frittatas are best served warm or at room temperature and can stay out for up to an hour, allowing for an extra lazy breakfast or brunch. Or even dinner. After that, store the frittata in wedges in an airtight container in the fridge for up to two days. Allow individual servings to come to room temperature again, before microwaving for about 30 seconds. Yay!

Chicken Chilaquiles Verde

Chicken Chilaquiles Verde


Tomatillo Salsa (Salsa Verde)
1 ½ lbs tomatillos, washed after removing husks (about 8-10 medium tomatillos)
1 medium onion, cut in wedges
2 small jalapeños, stem removed
6 garlic cloves
¼ to ½ cup chicken broth
1 to 2 tbsp honey
½ tsp kosher or sea salt
Juice of ½ lime
The ‘Stuff’ in the Chilaquiles
4 cups tortilla chips (you can fry or bake your own or use store bought)
2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
1 cup shredded colby jack or pepper jack cheese
4 to 6 eggs (depending on how many people you are serving)
Garnish (Use any or all of the below. I used all because I GO HARD)
Sliced radishes
Sliced Avocado
Sour cream
Queso fresco
Crushed red pepper flakes
Cracked black pepper


Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray.

Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.

The vegetables will have some charring, will release their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey cilantro and 1/4 cup chicken broth. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.

Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break all the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit.

Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Smoked Salmon “Everything Bagel” Frittata

Smoked Salmon “Everything Bagel” Frittata


8 oz smoked salmon, cut in pieces
1 cup grape tomatoes, cut in half
3 tbsp capers, drained and rinsed
¼ red onion, sliced very thinly
2 tbsp chopped chives
8 large eggs
1 cup heavy cream
¼ cup cream cheese
2 tbsp everything bagel seasoning (You can buy it at your local Hipster Joe’s, from Our Interweb Overlords, or make your own. I vote for making your own!)
Everything Bagel Seasoning Topping (this makes a lot, but you’ll use it on “everything”)
¼ cup poppy seeds
¼ cup white sesame seeds
3 tbsp dried minced garlic
3 tbsp dried minced onion
2 tbsp coarse kosher salt


Preheat oven to 350°. Spray frittata pan liberally with non-stick spray. If you don’t have designated frittata pan, a large pie plate will do. You just need a shallow dish that will hold six cups of ingredients.

Place the dish on a foil lined baking sheet to catch anything that might spill out as you walk this to the oven. Without it, you might end up with some egg on your feet. I’m just guessing. That totally never happened to me.

Chop and slice all of your frittata ingredients and place most of them in the bottom of your dish. Save a small amount to place on top all pretty-like before baking. Also, save the cream cheese for dotting on the top.

The reason I have you put the ingredients in separately before adding the eggs is because your dish might hold a different volume than mine, and ingredients for different frittatas take up varied amounts of space. By adding the eggs last, you’ll just have some nice clean eggs leftover for an omelette or scrambled eggs tomorrow, rather than a small amount of extra frittata mix. Look at us, thinking ahead and all.

smoked salmon frittata fillings

Crack your eggs into a large bowl. Add the heavy cream and whisk until completely blended. It will be beautifully creamy looking. I know it seems like an outrageous ratio of cream to eggs, but trust me, this will make an amazingly fluffy frittata!

Pour the egg mixture about 1/2 inch from the top of your dish and Use a rubber spatula to gently mix with all the ingredients. Dot the top of the frittata with small pieces of the cream cheese that you pinch off with your fingers.

Finishing filling your dish with the eggs, kinda drizzling it around, so you don’t disturb the fillings too much. You did such a good job of getting them all even, don’t rock the boat. You can fill it as close to the top as you want, allowing some room for you to walk it to the oven without getting eggs on your feet. Who does that? Definitely not me.

Sprinkle the top with everything bagel seasoning to your heart’s content.

smoked salmon frittata raw

Bake at 350° for 30 minutes and then rotate the pan to ensure even baking. Bake for another 10-15 minutes, or until you can press on the center of the frittata and it lightly bounces back and no wet eggs gush out. Mmm. Gush.

Let it sit on the counter for at least 10-15 minutes, to allow it to “set” completely before slicing.

Look at it for a minute. Isn’t it pretty? Slice and serve. Maybe put a little arugula salad on the side. Frittatas are great hot, cold, or even at room temperature. Or at midnight, right out of the dish, like The Boy does when he gets home from work. However you decide to partake, enjoy!

smoked salmon frittata close up