For as long as I can remember, I have always planned my travel around the delectable indulgences that await…..even when travel means walking down the block.  As a young girl, my best friend lived up the street, and we would plan our slumber parties with promises of what our parents would cook for dinner. Her Italian parents would be required to make their delicious home made pizza for my visit, if I could swear she would have my Mom’s chili at the next all night giggle fest. It was an excellent elementary school epicurean exchange.

At her house we would watch Purple Rain for the hundredth time, watch her brother play with his Star Wars figurines, dress up our Cabbage Patch dolls, and stay up way too late until we were too giddy to sleep, and in the morning Lino, her lovely father, would make us breakfast. Now with a young palette that had not been readily exposed the sharp Italian cheese, zesty Italian sausage, and other such savory delights for breakfast, I was not so sure about the special breakfast he made for me the first time: frittata. Loaded with Italian sausage, asparagus, parmigiano, and fresh herbs, it was a tad sophisticated for my not yet sophisticated taste buds, but as a wee shy thing, I said it was delicious when asked. So every single time I stayed over after that, it was frittata just for me! I learned to love it, and of course now, I can’t get enough of its savory fillings and light fluffy goodness. I think of Lino every time I scavenge the refrigerator to  throw together the eggy delight.

Boxing day morning, with ham, green onion, fresh basil, parmigiano, aged cheddar and a touch of truffle oil, it was frittata time. The beauty of the dish is that it is well adapted to whatever you have in the refrigerator for a lovely morning treat. I often use Italian sausage, prosciutto, spinach, arugula, roasted pepper, and of course any cheese I can find. Today’s went something like this….

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Pre-heat oven to 425 degrees. Heat a small non-stick pan (that can go straight into the oven) with a touch of olive oil on medium/high. Add a handful of diced ham, 2 finely sliced green onions, and saute. Add whisked egg mixture of 4 eggs, salt, freshly cracked pepper, torn basil leaves, drizzle of truffle oil, freshly grated parmigiano and aged cheddar to the pan, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom.  When the frittata is partly cooked (2 to 3 minutes), transfer the pan to the oven. Bake until puffed, golden, and set, 4 to 5 minutes. Remove and allow to cool slightly. This serves two perfectly with a little rye toast and some fresh pear on the side. Perfetto!