Frittatas are fabulous and not to be limited to breakfast. The asparagus and spinach in this one make it quite tasty, but the thing that marks it as special is the caper-parsley sauce. Unfortunately, the skillet was scraped clean, leaving no leftovers for my lunch tomorrow. So sad 😦

Asparagus Frittata with Caper Sauce

3 tbsp olive oil, divided

1/2 lb asparagus, ends trimmed and cut into 2″ pieces

1 tsp sea salt, divided

1 tbsp fresh lemon juice

8 large eggs

1 cup milk

1 cup onion, finely chopped

3 cups fresh baby spinach, coarsely chopped

1/4 tsp ground black pepper

1/4 cup shredded Parmesan cheese

1 tbsp champagne wine vinegar (or white wine vinegar)

1 tbsp capers, drained

2 tbsp parsley, chopped

1 green onion, finely chopped

1) Preheat oven to 375 degrees

2) To large skillet (I used cast-iron), add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add asparagus, sprinkle with 1/2 tsp sea salt (reserving 1/2 tsp), and cook 3 minutes, stirring often; transfer asparagus to medium-sized bowl and toss with lemon juice; set aside

3) In medium-sized bowl, whisk eggs and milk; set aside

4) To same skillet, add onions (you should have enough oil left over from cooking asparagus but may have to add a bit more) and cook 5 minutes, stirring often; reduce heat to medium, stir in spinach and black pepper, and cook 1 minute; pour egg mixture into skillet and cook, stirring constantly 1-2 minutes  until eggs begin to set but are still quite wet; remove skillet from heat and scatter asparagus over top; bake in oven 12-15 minutes until frittata sets completely

5) Meanwhile, to small bowl add 2 tbsp reserved olive oil, vinegar, reserved 1/2 tsp sea salt, capers, parsley, and green onion; mix well and set aside

6) Sprinkle Parmesan cheese over top and cook additional 2 minutes until cheese melts; remove frittata from oven and spoon caper sauce over the top; serve immediately

Servings: 4


Potato-Potato being lovely little red potatoes and fabulously funky sweet potatoes. Then there’s the bacon–among other delicious ingredients that come together to make a wonderful meal. Many thanks to the Bacon Nation cookbook for the inspiring “Potato-Bacon Tortilla” that resulted in thumbs up all around. Lucky me, there’s a slice left over for my lunch tomorrow.

Potato-Potato-Bacon Tortilla

6 slices bacon

4 small red potatoes, cut into 1/2″ cubes

1 medium-sized sweet potato, peeled and cut into 1/2″ cubes

1 tsp sea salt, divided

1/2 tsp ground black pepper, divided

1 small red onion, diced

1 tbsp diced jalapeno pepper

9 eggs

1 cup diced tomatoes (I used quartered grape tomatoes)

olive oil (may or may not need)

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

1) Place broiler rack 6″ from broiler and preheat broiler

2) To large ovenproof skillet (I used cast iron) over medium-high heat, add bacon and fry each side 2-3 minutes until crisp; remove skillet from stove top, place bacon on paper towel-lined plate, and spoon off all but 2 tbsp of bacon fat from skillet (reserve balance for use later)

3) Return skillet to stove top and heat over medium; add red and sweet potatoes and stir to coat in bacon fat; season with 1/2 tsp salt (reserving 1/2 tsp) and 1/4 tsp black pepper (reserving 1/4 tsp); cook, stirring every few minutes, 15-20 minutes until a fork easily pierces potatoes; transfer potatoes to medium-sized mixing bowl and set aside

4) Add 1 tbsp reserved bacon fat to skillet and heat over medium; add onion and jalapeno and cook 5 minutes, stirring occasionally; remove skillet from heat and transfer onion mixture to bowl containing potatoes; set aside

5) Crack eggs into large mixing bowl, sprinkle with 1/2 tsp reserved salt and 1/4 tsp reserved pepper, and beat; gently stir potato-onion mixture and tomatoes into eggs; chop bacon

6) Return skillet to stove top, add 1 tbsp reserved bacon fat (if you don’t have any left, substitute olive oil), and heat over medium; pour egg mixture into skillet, scatter bacon over top, and cook (no stirring) about 3 minutes; gently pull tortilla from sides of skillet with spatula while tilting skillet to allow uncooked egg to flow underneath; reduce heat to low, cover skillet with lid, and cook 8-10 minutes until top is nearly set

7) Remove lid from skillet, sprinkle tortilla with Parmesan cheese, and place under broiler; broil 1-2 minutes until top of tortilla is set and cheese melts; remove from oven, sprinkle with parsley, and serve with a green salad; chow down!

Servings: 4-6


Frittatas have become one of my go-to meals. Not only are they relatively quick and easy to make, but the variations are endless. Though I used Sweet Apple Chicken Sausage in this frittata, you can easily substitute bacon, ham, prosciutto, or forego meat altogether. Don’t have fresh mozzarella? Substitute cheddar or swiss or…how about brie? Regardless, count on a delicious and filling meal.

Apple Chicken Sausage-Mozzarella-Potato Frittata

3 tbsp olive oil, divided

12 oz sweet apple chicken sausage (I used Al Fresco brand), diced

4 cups frozen Southern-style diced potatoes, thawed

1/2 tsp sea salt

1/4 tsp black pepper

3 scallions, sliced thin on the diagonal

1 cup diced fresh mozzarella

6 large eggs

1/4 cup milk

1) Preheat oven to 4oo degrees

2) To large skillet (I used cast iron) add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high heat; add sausage and cook, stirring often, 5-6 minutes until browned; transfer sausage to a bowl and set aside

3) Add reserved 2 tbsp olive oil to skillet and heat over medium-high heat; add diced potatoes, salt, and pepper and cook, stirring often, 7-8 minutes until browned; remove from heat

4) Scatter sausage, scallions, and mozzarella over potatoes and set aside

5) In medium-sized bowl, lightly beat eggs with milk; pour over potato-sausage mixture; cover frittata with aluminum foil and bake in oven 20 minutes; remove foil and bake additional 12-15 minutes until eggs are set and frittata is golden brown; serve immediately; going, going, gone!

Servings: 4-6