Snausage and Egg Frittata

Here's your gluten free one pot dinner, or lunch, or breakfast. I've had the sausage free version and unless you're a vegetarian, with sausage is better.

Btw, this sausage is from my friend Manny who has a small Italian specialty store in my hometown. He makes just enough each week. The difference between his and commercial brands is enormous – far less fat and no filler. This is the real deal. No wonder he reluctantly sold me my first pounds when I said it was going to the grill. It really can dry out if you're careless. Support small biz! 🙂


3 russet potatoes

1/2 pound sausage, out of casing

1/2 large or 1 medium onion, halved and sliced

1/4 pound – ish mushrooms, sliced

8 eggs

1/4 cup Parmesan or other sharp grated cheese

Olive oil


Salt & pepper

Preheat oven 350. Peel, halve, slice potatoes – 1/4 inch ish. Steam potatoes until tender, maybe 10-15 minutes. Meanwhile cook sausage in medium, non stick oven proof sautĂ© pan. Medium low heat. When it's browned and cooked through, remove. Add about a tablespoon of olive oil. Add onions and soften about 5-8 minutes. Add mushrooms and sautĂ© 5 minutes. Season with salt and pepper. Whisk eggs, 1/4 teaspoon salt, some pepper, cheese. Sprinkle more oil in pan if needed and a tablespoon or two of butter. Add sausage and eggs. Gently distribute the hard bits with the egg. When edges set, toss in oven until set. 15 minutes.

To remove from pan (not necessary!), loosen all edges. Cover pan with large plate and turn upside down. Then right side on another plate.

Eat – B

Note: Please don't tell anyone related to me about the cheese – I lied about it.


We’re Having Beefaroni

Does anyone else remember beefaroni? That Chef Boyardee had the right idea…the execution on the other hand, not so much.

When all is said and done, beefaroni is just a meat sauce with pasta. If you start by cooking the sauce down for 3-4 hours you will definitely have something to make Chef B happy.

It wasn’t the can I was looking to replicate anyway. Still inspired by recipes in the current Bon Appetit from Porsena in New York City, I ran out to get sausage and ground pork. Unfortunately I missed several other ingredients on the list and wouldn’t hit a third grocery in a day for love or money. I grew up on braised meats dangit, Italian and Jewish.

Here’s what I did.

I took the casings off a pound of sweet Italian sausage, browned it and a pound of ground pork in a dollop of olive oil. That comes out of the pan.

Processed 1 medium onion, a carrot, 3 garlic cloves with 2 small stalks of celery and added it to the pan with some salt, pepper, dried oregano (2 teaspoons?)and red pepper flake (caution!). When the veggies were soft, I reduced a cup of red wine in them till it just about disappeare

Sausage and pork head back into the pan, adding a processed 28 ounce can of whole tomatoes and a cup of water. Brought to a boil, reduce to simmer partially covered and cooked till tender. Season and taste at hour 3. Watch the liquids – you can always add more water.

Here’s the sequence:

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Great for freezer or fridge or that night’s dining with a pound of pasta.

Enjoy – B