Brunch is Served! Spinach and Goat Cheese Frittata

Let's talk about eggs. I love them. You'll always find a couple cartons of eggs in my refrigerator.  (Eggs. And butter. All kinds of cheese. Half and half, too. Probably sour cream.)

With eggs on hand (and all those other things) the possibilities for a meal -- any time of day -- are endless. I heartily agree with the American Egg Board: The humble egg is incredible. 

I don't have to adopt Egg Board's "Wednesday Is Eggsday!" promotion. We eat some form of egg almost every day of the week. On lazy days, Mr. Rosemary and I often have egg sandwiches for dinner. Eggs can magically transform last night's leftovers into a filling frittata. 

And I love this Spinach and Goat Cheese Frittata. It's one frittata that I don't just wing with: Untypically for me, I follow the recipe. And I've made this many times, and any guests we've had (not lately, of course) have loved it, too.

Don't turn up your nose (like Mr. Rosemary does) at the idea of goat cheese. It adds just a little bit of tang that makes you wonder, "What's in this?"

There is no meat in this dish, so to satisfy meat lovers, serve this with sausage links or a slice of ham.

I have mixed ground sausage in this dish, but I like it just as it is. 

I think what makes this dish unique is the addition of cottage cheese. Cottage cheese just melts right into the eggs and makes the frittata nice and fluffy.

Rachael Ray offers another version of this frittata, but it doesn't have tomatoes in it which not only add color but a bit of a juicy surprise.

Food and Wine also offers a version of this, with leeks and pancetta added. May have to try that one.

I can't credit the original source for this recipe: My sister gave it to me and a neighbor had given it to her.

I hope you give it a try. I'd love to know if you love it, too.

Baby, It's (Still) Cold Outside!

It’s been unseasonably cool here this early May. I had to dig out the gloves I’d put away for the summer. I thought I was being organized and efficient; now I have upset boxes. I had to cover my newly planted vegetable garden and drape sheets over the last of the lilacs, just to savor a few more days of fragrance.

But that’s okay. The cool weather gives me another good reason to cook cozy comfort food, one of my favorite pasta dishes, one I never make in the summer. My sausage-pepper fettuccini is a simple, quick, mildly-spiced, creamy-saucy dish that ranks right up there with pasta carbonerra for me. That it happens to be my husband’s favorite just gives me another great excuse to make it. Forget about the fact that we’re both trying to shed a few pounds before an upcoming vacation. Who can think about shorts and tanks when it’s 35 degrees outside?

So while we start a fire to burn the last of the indoor firewood, I start to warm up the kitchen with a pot of boiling water and set about chopping the veggies, with Siriusly Sinatra crooning in the background. A bottle of wine is definitely in order.  This is a very colorful and, of course, rich pasta dish.  (I had only spaghetti in the pantry that day; better with fettucini.)

Mangia! Buon appetito!


Sausage-Pepper Fettuccini

½ pound sweet Italian sausage
½ cup butter
1 cup green pepper, cut into medium sized squares
1 cup red pepper, cut into medium sized squares
1 small onion, sliced thinly
1/2 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme (or use all fresh, if you can!) 
1 clove (or more!) garlic, minced
1 cup half-and-half
12 oz. fettuccini noodles, cooked and drained
½ cup (or more!) grated parmesan – the real stuff

Remove casing from sausage, if necessary, and break into small pieces. In large skillet over medium heat, cook sausage until done. Remove from skillet. In same skillet, over medium high heat, melt the butter and add the pepper, onion, garlic and seasonings. Cook 3-5 minutes, keeping the vegetables crisp tender. Stir in sausage and half-and-half and cook until heated through. Toss with hot fettuccine and mix in cheese. Makes 4 to 6 servings. (Leftovers make a great frittata.)