Morning Frittata

Preheat oven to 400 degrees. In a large, non-stick skillet, brown sausage over medium heat. Remove from pan and set aside but do not wipe out pan. Add onion, peppers and tomatoes to the pan and sauté until tender. Add spinach and cook until wilted. Return sausage to pan. Pour in beaten eggs and distribute throughout the skillet.  Sprinkle with dukkah. Transfer skillet to oven and cook until eggs are set, about 15 minutes. Serves 8.

Dukkkah:
Although it is an Egyptian spice mixture, we first encountered it on a trip to Australia. A place where we stayed served it with olive oil to go with bread, but they also integrated it into several meat dishes and salads. Everything that had it was so good that we had to ask about it. It makes a really healthy veggie omelet taste special.  

Preheat oven to 350 F. Spread hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the toasted hazelnuts between a clean tea towel to remove as much skin as possible. Place hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl. Heat a medium frying pan over medium heat. Add sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add these crushed spices, pepper and salt to the hazelnut mixture and mix well.