Tofu Frittata and Chicken Sausage: a full day's cuisine

FOR BREAKFAST: Tofu Frittata with Mushrooms


A fritatta is a great simple way to make eggs for a few people at a time and is also considerably less anxiety provoking than trying to make a good omelet with a hangover (after it's in the oven, one has time to make coffee or bloody marys). Simply sautee your vegetables (mushrooms and scallions) and tofu in a little olive oil, beat some eggs (about 1-2 per person---and I usually do half eggwhites half whole eggs), pour in the eggs, wait until the sides firm up in the pan (*note: this requires cast iron) and bake it in the oven on 350 until the top is brown. I like to add a little feta or goat's cheese mid-way through the baking process. Garnish with some raw scallions and serve with whole wheat toast.


FOR DINNER: Grilled Italian Chicken Sausage with Roasted Rosemary Fingerling Potatoes and Sauteed Green Beans



(Hooray for the Farmer's Market!! Fresh fingerling potatoes and green beens from local organic growers!)

This is as easy as it looks. Start your charcoal and while you wait, go inside and throw your potatoes in a roasting pan with olive oil and rosemary, salt, and pepper and put them in the oven at 400 degrees. When your coals are ready, spread them out and close the cover on the grill to lower the heat and add the sausages. When the potatoes are crispy on the outside and soft on the inside, take them out to let them cool and while the sausages finish, sautee the green beans in olive oil with garlic salt and black pepper.