You know I love to cook but let’s be honest, after a long crazy day of life, sometimes it’s just too much. So it’s always great to have a go-to dinner on hand that comes together quickly and makes everyone full, happy, and satisfied. Whether it’s dinner tonight or tomorrow’s breakfast, this frittata works like magic every time. Plus it’s a great way to use any remnants of vegetables left in the fridge!

• 1 tsp olive oil
• 3 links of Italian sausage, casings removed (I use hot, but any kind, including chicken, works beautifully)
• 2 tbsp unsalted butter
• 2 cups diced vegetables (I used red onion, mini bell peppers, and zucchini)
• 1 cup shredded cheese (I used Gruyere, but cheddar is a close second)
• 1 tbsp Italian seasoning
• 6 eggs, beaten
• 1/2 ricotta cheese

Let’s cook!

1. Preheat oven to 425 degrees
2. In an oven-proof pan, brown the sausage in the olive oil until no longer pink. Remove from the pan and set aside.
3. Wipe out the pan to get rid of any grease.
4. Melt the butter and sauté the vegetables until tender
5. Add the sausage back to the pan.
6. Give everything a good dose of salt and pepper then add in the Italian seasoning
7. Stir the ricotta cheese into the eggs and mix well
8. Pour over the meat and vegetables, adding half of the shredded cheese.
9. Cook until the edges begin to set.
10. Transfer the pan to the oven and bake about 15 minutes (or until the center is just about set)
11. Top with the remaining cheese and bake for another 5-10 minutes until the cheese is melted and golden

Let the pan stand for about 10 minutes before slicing and serving. Garnish with some shredded parmesan and parsley. One of the great things about a frittata is that you can really enjoy it warm or cold (so leftovers make a perfect breakfast) If you’re having it for dinner, some mixed greens tossed with a light vinaigrette is the perfect side.

Do you have a go-to recipe that works any time of day? Let us know!

And as always, eat well friends.