Many of the new recipes I’ve been making in the last year have come from this one cookbook, which I got for Christmas in 2023. I had asked for the cookbook after knowing how much my friend Claire likes Julia Turshen. Well, TJ did give me the cookbook but he also thought it would be funny to trick me at first and give me a different cookbook, from which I’ve tried zero recipes.

Can you see why?

TJ kept with the cookbook theme again this past Christmas and it was definitely an improvement over Snoop Dogg. I haven’t tried any recipes from the new cookbook yet, but just having one of the Faks on my shelf makes me happy.

Back to Julia, though. Her Kitchen Sink Frittata has become a go-to when I want to make a hearty breakfast/brunch/lunch on a weekend. It’s good hot or cold (or room temp) and I almost always have all the ingredients on hand already. Every time I make this (and I’ve probably made it eight times now), I think the combination of colors is so pretty once everything is mixed together just before adding the eggs and baking it.

I also think it looks fabulous when it comes out of the oven as a frittata!

I’ve tweaked Julia’s recipe just a bit by doubling the sausage, upping the egg count, and adding roasted potatoes. But when you read her recipe intro in the cookbook, she gives you permission to make the frittata your own by working with what you have. Some of her suggestions are a combination of salami, goat cheese, and arugula OR kale, scallions and roasted potatoes. I am just realizing as I write this that the recipe is so-named because you can use “everything but the kitchen sink.” I like to make a rut and stay in it, so I don’t see myself branching out much further, but I can imagine this frittata would be good almost any way you make it. For starters, here’s my way.