Mexican Frittata

Tonight I put together what I could find in my kitchen and came up with this Mexican-like frittata. It was really delicious!!

1 lb sausage, casing removed

1 cup grape tomatoes, cut in half

1 cup frozen corn

1/2 cup milk

6 eggs

1 garlic scape, cut into small pieces

shredded cheese

kosher salt and freshly ground pepper

In a skillet, heat one tbsp of olive oil over medium high heat. Add sausage and cook thoroughly, using a wooden spoon to break up the sausage into bite size pieces.

Preheat oven to 375. In a large bowl, add sausage and the rest of ingredients except the cheese.

In an oven proof skillet, pour some olive oil and use a paper towel to rub the olive oil around so it coats the bottom and sides of the pan. Pour mixture in the pan and cook on the stove top on medium heat for 5 minutes WITHOUT STIRRING THE EGG MIXTURE. Then move to the oven and bake for 20 minutes or until about set. Remove from oven and sprinkle shredded cheese over the top. Put it back in the oven and cook 5 minutes or until cheese is melted.

Serve with warmed black beans and salsa.

Vegetable Tian

before cooking...

after cooking...

I know I have been a little MIA recently.... 3 kids under the age of 4 have definitely kept me busy. I have to say I have been cooking just not getting to the part of posting the dishes. I am going to try to post a couple extra dishes this week. I have made some really great dinners if I must say so myself! Here is a vegetable side dish that I made for company 2 weeks ago. I served it with grilled sausage and a tossed salad.

2 tbsp olive oil

1 large onion, cut in half and sliced

2 garlic cloves, minced

5-6 small potatoes or 1 large russet potato, unpeeled

2 yellow squash (or substitute one for a zucchini)

2 large tomatoes

kosher salt and freshly ground pepper

dried thyme or fresh, if you have it

1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Coat a circular baking dish with cooking spray. Heat 1 tbsp of olive oil in large skillet over medium heat. Add onions and saute until translucent, about 8 minutes. Add the garlic and cook another minute. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini and/or squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly in a spiral and making only one layer. Season with salt, pepper and thyme. Drizzle the last tbsp of olive oil over the top.

Cover the dish with foil and bake for 35 minutes or until the potatoes are tender. Uncover and sprinkle with Parmesan cheese and bake another 25-30 minutes or until browned.