Hello Cooks!!

I did not disappear! Last week, Brian and I feasted on leftovers all week! This week I am back with some great ideas!!

For this week: Frittata, Butternut Squash Soup, Grown Up Grilled Cheese and White Bean, Bacon and Shrimp Salad.

I have been meaning to make a frittata for the past few weeks, but I was either out of eggs or had too many leftovers that I felt guitly making a new dinner. Frittata's are great because you can really put anything you want into them, and you can serve them for breakfast, lunch OR dinner. Also, they taste great cold or reheated the next day.

yesterday, as I was menu planning for the week I came across a frittata recipe in a Williams Sonoma catalog. I had everything in the recipe, so I knew it would be the perfect frittata for Monday's dinner. Plus, it was so different from other frittatas I have made before.

If this frittata doesn't ring your bells, try cooking one with smoked salmon, gruyere, red and green onions. Or add chorizo, salsa verde and jalapeno jack. The options are endless.

Tucson Frittata Affogata, adapted from Williams Sonoma

This recipe serves 6 "side" slices or 4 dinner size slices

Ingredients:

6-8 eggs

1/4 cup grated pecorino romano cheese

• Salt and freshly ground pepper, to taste
• Olive oil
• 1/3 package Italian sausage, broken with a spoon
• 1 yellow onion, cut into 1/4-inch slices
• 1 red bell pepper, seeded and cut into 1/4-inch slices
• 1/2 c tomato sauce
• 6-8 slices fresh mozzarella cheese,
• Basil, for garnish
• Preheat the broiler. Start by cooking sausage in saute pan. Break up any chunks with a wooden spoon. Season with salt and pepper. Meanwhile, mix eggs with salt, pepper and grated Romano cheese. Once sausage has cooked, in a separate pan saute sliced red pepper and onion. Season the veggies with salt and pepper and a splash of olive oil. Add the sausage to the pan with the peppers and onion. Pour the egg mixture into the pan with the other ingredients. Cook over medium heat for 5-10 minutes. Until eggs look solid. Arrange mozzarella slices on frittata, pour tomato sauce over frittata and garnish with basil. Place in broiler until top is bubbly and eggs are solid. Serve with a glass of Pinot Noir.