Sausage and Butternut Squash Frittata

Found this recipe on cookeatpaleo.com We are having a family brunch this Sunday for Rob's birthday and one of my daughter-in-laws, Valerie, does not do dairy very well. Hope everyone likes the frittata as much I do! The frittata can be tailored to your tastes.

Ingredients:

• 2 tablespoon bacon fat
• 6 ounces Italian sausage, cooked and chopped
• 1/4 cup onion, diced
• 1/2 of a butternut squash, cubed and roasted
• 6 large eggs
• salt and pepper to taste

Directions:

Preheat oven to 350-degrees.

Beat eggs and add salt and pepper in a small bowl.

Add the bacon fat to a large skillet and saute onions until soft. Add the cooked sausage and butternut squash.

Grease a 10-inch glass pie pan and add the sausage mixture to the pan and then the beaten egg on top.

Bake for about 20-30 minutes until eggs are set and top is golden.

You may also cook on top of the stove in an oven-proof skillet and finish under the broiler for 3-5 minutes.

Hasselback Potoatoes

So easy and so delicious! You can use whatever herb or spice that strikes you. I had Spice de Provence (blog: April 15, 2013 label: spice) on hand. With just the two of us the potatoes are baked in our toaster oven. The parchment paper makes for easy cleanup.

Ingredients:

• 4 medium sweet potatoes or russet
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• fresh chopped herbs or spice of choice
• 1 clove garlic
• salt and pepper to taste

Directions:

Preheat oven to 425-degrees.

Line the baking sheet with foil or parchment paper.

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

Stir together the butter, oil, herb or spice, garlic, salt and pepper. Rub the potatoes all over with the mixture, getting in between the slices.

Roast until center of the potatoes are tender and crisp, 50-60 minutes.

With a fork fan the slices and separate them from one another.