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!

Maple Mustard Glazed Bratwurst

Maple Mustard Glazed Bratwurst


1 lb fresh bratwurst (I use Johnsonville Brats and sing the jingle. You do you.)
Parboiling Ingredients
About 2 cups of apple juice
2 tsp salt
½ tsp black pepper
2 smashed garlic cloves. Just lay the garlic clove on your cutting board, place the side of your knife over it, and give it a smash.
1 sprig rosemary
Maple Mustard Glaze
3 tbsp REAL maple syrup. Please, oh please, don’t use “pancake syrup.” That’s just colored and flavored corn syrup.
3 tbsp whole grain mustard. The kind with the whole mustard seeds.
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 finely minced garlic cloves
2 tsp finely chopped fresh rosemary
1 tsp dijon mustard
Those Fall Vegetables
1 lb baby red potatoes, quartered
1 lb sweet potatoes, cut in 1 inch cube-ish pieces (potatoes are roundish, it’s hard to get all cubes. Relax. It’s fine-ish)
2 cups brussels sprouts, halved


Pour your apple juice into a medium saucepan. Add in the rest of your parboiling ingredients. Bring to a boil. Add in your sausages. If the liquid doesn’t cover the sausages you can add a little more apple juice and bring it back to a boil. Lower the temperature to medium, or a good simmer, and let the sausages cook for 10 minutes. Remove them from the liquid and let them cool while you prepare the rest of the ingredients.

Now we will start our mise en place. As you might remember from my other recipes, mise en place is just a fancy French Chef term for getting all your ingredients together and prepared for the actual cooking process.

Put all your maple mustard ingredients together in a bowl and mix well. Pretty easy so far, right?

maple mustard glaze

Cut all your vegetables. Wow. It sounds so French and fancy, but this mise en place thing is sure easy. I find the best way to figure out if you have enough, and not too many, vegetables is to cut them and actually place them on the (non-stick spray coated) sheet pan right away. This way you can see if you have enough, without overcrowding them. If they are too clumped together they will essentially just steam, instead of getting that roasted caramelization you know you want. You also want to leave room for your sausages to nestle in between them.

roasting fall vegetables

Place all the vegetables in a large bowl and pour all but about one tablespoon of the maple mustard glaze over everything. Give the vegetables a good toss, making sure all of them are evenly coated. Pour them out onto the sheet tray. I recommend turning the brussels sprouts and the red potatoes over so that their cut edges are against the pan. Yummy brown bits will result and that’s always good!

Put the sausages in the bowl with the last bit of the glaze and roll them around like dogs in a pile of leaves. Nestle the sausages in with the vegetables. Sprinkle everything with a pinch of salt and a small pinch of black pepper. Now you’re ready to bake or cover and refrigerate for later.

Bake at 425° for about 30 minutes, or until the sausages are nicely browned and the potatoes are cooked through. So easy and delicious! Best eaten on a plate and not over the sink. I’m talking to The Boy.

If you are preparing this ahead, take it out of the refrigerator about 30 minutes before cooking. As with any meat, you don’t want to cook it cold right from the fridge. This will cause uneven cooking as the outside will cook faster than the inside, which stays cold longer. Trust me, room temperature meat is the way to go. It’s food safe. Really! Look it up! See? All food safe and delicious.

maple mustard bratwurst