Yikes – Behind already!

It’s been 3 days since my last post… sounds like a confession.  Hard to fit everything in to my oh-so-busy schedule.  That’s just another way of saying I got distracted.  So, I’ll back up to Monday night, and a very simple, easy, satisfying dinner.  Americans generally think of eggs just for breakfast, but a frittata is a hearty dish that can easily be a meal in itself, accompanied by some good bread and a salad.  Super easy, and a great way to use up veggies that are lurking in your produce bin, waiting to be eaten.  Add anything you like – this is what I happened to have on hand.


Zucchini Frittata

Olive oil
1 small onion, chopped
1 fennel bulb, chopped
2 wild boar sausages (or any other sausage you like / have on hand)
1 zucchini, cut into smallish cubes
8 eggs
1/2 cup parmigiano reggiano

  • Preheat oven to 375 (360 convection)
  • Saute onion, fennel, and crumbled sausage in a bit of olive oil (about 1 tbsp) till veggies are beginning to soften and sausage is browned. (season with a bit of salt) Add zucchini and cook for another few minutes.


  • Meanwhile, beat eggs, about 1-2 tbsp of water, salt, and parm in a bowl.
  • Add cooked veggie mixture to the eggs and stir to combine.
  • Put a little more olive oil in the pan, and add egg mixture.
  • Cook on medium heat till the bottom has started to brown and pull away from the edges of the pan.
  • Place in oven and continue to cook for about 8-10 minutes, till eggs are set.

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