Sausage and Onion Frittata

I felt like having eggs for breakfast today but I didn't want just plain scrambled eggs - although I DO love plain scrambled eggs (made with a bit of cream and lots of butter) - so I searched through my refrigerator and found a couple of leftover dinner sausages, a small bit of onion, and asiago cheese.

A-HA! I can make a frittata.

A frittata is partially scrambled eggs, either plain or with additional items (such as leftover sausage and onion), and then finished off under the broiler.

Here's what I used:

6 large eggs (with three tablespoons half and half mixed in)
two left over dinner sausage
about 1/4 of an onion (diced)
teaspoon of dried Italian herbs
two tablespoons butter
1/4 cup grated asiago cheese

Heat through the leftover items you want in your frittata in about two tablespoons of butter (use an oven safe non-stick pan). When heated through, add in the egg and half and half mixture and the herbs.

Scramble just until the eggs start to firm up, scrape down the sides, cover the top with the grated cheese and place under the broiler for two or three minutes - you can judge whether the frittata has set when the sides have pulled away from the pan and the top is browned.

Let cool in the pan for a few minutes to completely set, then turn out onto a cutting board and slice as you would a pie or a pizza.

HONEY CAKE

I don't know what it says. I don't know if it's sugar-free, fat-free, trans-free, animal cruelty free, or what (like any of that's ever mattered to me). I don't even know exactly what it's made of.

But I LOVE it - years ago, a friend of mine turned me on to the farmer's markets around Atlanta. All kinds of food-stuffs in one place - nearly anything you can imagine. And once, we bought what he called a "Honey Cake" from the Japanese cake and dessert section.

And since he is one-half Japanese, I only assumed it was truly called a Honey Cake. Frankly, it could be called "Rush is Right" cake or "If You Eat This You Die" cake for all I know and read Japanese.

Either way - TASTY cake is what I call it. It's kind of a pound cake in that Entemann's pound cake sorta way but the flavors are significantly different. Not as sweet as we Americans like our sweets, and definitely with a hint of honey somewhere in it.

So maybe he was right ... anyone translate Japanese???

HOLY CHICHARRON!

These pork rinds, in a case at the Buford Highway Farmer's Market, were about three feet long!

In my mind's eye, I'm seeing four kids, one on each side, eating their way to the middle!!

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Mmmmm ... CHEESE EGGS

It's the simplest breakfast, but oh so tasty!

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