Earlier this fall we took a ten-day driving trip to see old friends and family from Maine to Virginia. My friends are all wonderful cooks and after a summer of hosting guests it was great fun to switch places.
After catching up on news about family, travels and friends one of the first questions we ask after “What are you reading?” is “What are you cooking?”
We were treated to some memorable meals – Salmon over lentils inspired by the restaurant Balthazaar in NY, unforgettable scalloped potatoes, fabulous lamb meatballs with sun-dried aioli, and one rainy night a dinner of sweet potato soup followed by shrimp risotto.
My favorite breakfast was an Artichoke Sausage Frittata. This was not a true frittata, but a baked egg casserole that could be assembled ahead. Not only delicious, but easy. If you visit next summer this dish will be on the Maine breakfast menu!
ARTICHOKE SAUSAGE FRITTATA
1 large yellow onion sliced
1 small red pepper sliced
1 large garlic clove minced
2 Tb. butter
½ pound Italian sausage cooked and crumbled
1 14 oz. can artichoke hearts drained and quartered
½ cup milk or cream
¾ tsp. salt
¾ tsp. pepper
½ tsp. dried basil
½ tsp. dried oregano
1 cup shredded provolone cheese
½ cup parmesan cheese
Preheat oven to 425. Cook onions, peppers, garlic and spread on the bottom of a baking dish (about 9 by 12 inch). Sprinkle with sausage, arrange artichokes on sausage. Sprinkle cheeses over all. Mix eggs with spices and herbs. Pour over all and bake15-20 minutes or until eggs set. Let stand 5 minutes before serving. Serves 4-6.