It’s a new year, the time when everyone reflects on the old and projects on the new.

I personally try not to put too much pressure on making positive changes in a new year as I think, for me, that should be an ongoing goal year round but it is down time for us in the truck so it is a renewal in the sense that I have more time to gather my thoughts on the past and plan for the upcoming season.

Speaking of down time, what do you do with yours? No surprise here, I cook and bake with mine. I find it soothing and relaxing and a way to disconnect from the real world, something we all need to do once in a while. It’s great for my creative energy, I try new things, tweak old recipes, attempt to master new culinary skills and just have fun making new and delicious dishes.

I had a few leftovers after the cocktail of potluck dishes and the extras I bought so I wouldn’t run out over the holidays, not wanting it to go to waste I went to my easy “go to” dish when I have a variety of ingredients, the frittata. If you are ever nervous about letting loose and not following a recipe and just seeing where your ingredients take you this is a very forgiving egg dish. I encourage you to make this the year you let down your culinary guard, get creative and most importantly have fun.

Chorizo Sausage, Squash, & Potato Frittata

You will need:

  • 2 chorizo sausages, removed from their casing to loosen the meat
  • 2 tbsp butter
  • 1 medium potato finely diced
  • 1 cup shredded raw buttercup squash
  • ½ cup finely diced sweet onion
  • 2 cloves of garlic, finely diced
  • ½ tsp smoked paprika
  • ½ tsp each salt and pepper
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 10 well beaten eggs
  • I used slices of Havarti cheese. Use whatever cheese you like, about 1 cup shredded.

Heat oven to 375 degrees.

In a 10” cast iron skillet (or any 10” non-stick oven proof skillet), brown the chorizo sausage, remove from pan and set aside. In the sausage oil, melt 2 tbsp of butter over medium high heat. Add the potato, onion and squash and cook 3-4 minutes. Add water if needed if it starts to stick or get too dry. Add the garlic, herbs and spices, cook for another minute or two. Return the sausage to the pan and then add the beaten eggs. Stir it around gently letting the egg reach the bottom of the pan and then add your cheese to the top. Cook on medium heat for 3 to 4 minutes until you see the egg starting to set around the edges. Transfer it to the oven and cook another 5 to 8 minutes until the top is set. Remove from the oven, let rest for a few minutes and serve.

This works really well with toasted sourdough or a nice tossed salad.

Remember to have fun with it and use ingredients you have around the house. A few variations could be goat cheese/spinach/caramelized onions, or roasted tomatoes/basil/parmesan cheese or shaved steak/mushrooms/Swiss cheese. The possibilities are endless. Enjoy!