What happens when you get some folks who are passionate about families, real food and cooking together? You cook up some great food and have a blast doing so! I had the distinct honor of serving on a panel discussing the challenges facing the students of the Cobb County School System. What a cool opportunity! One recommendation I made to the faculty/staff present was to start a Cobb Family Dinner night. The kitchen is such an amazing place to connect, communicate and enjoy the company of people you love. Additionally, cooking involves so many aspects of learning for a child. There’s math, science, creativity and a unique opportunity to make something and enjoy the fruits of your labor.

Cooking is a powerful art form and offers up an interpersonal connection to those around you that runs deep.

Meredith Moore heads the culinary department at Campbell High School and has been championing this project to all the schools. I brought chef Chris Hall of Local Three fame along with me to give these kids a dose of the high pressure and business of a highly successful restaurant group in Atlanta.  Pine Street Market was kind enough to donate some country sausage for our recipe. We are starting our first week with a breakfast frittata. It’s simple and highly versatile.

Recipes will post on Monday. We’re going to commission the services of a different culinary department each week to put together a recipe. Students and parents are to collaborate a bit and cook cook the dish on Wednesday night. Students are going to be encouraged to post pictures on their social media accounts with the hashtag #cobbfamilydinner. We’ll be awarding prizes each month starting in 2016.

Quick Egg Frittata & Toppings

Preparation 15 minutes
Cook Time 25 minutes
Total Time 0:40
Serves 6-8 Servings     adjust servings

This is our first recipe contribution to the Cobb Family Dinner night program pioneering in 2016. Frittatas are fantastic. When you add the Guacamole and Chipotle Dipping Sauce, you've got a winner that will feed breakfast all week long.


  • 1 pound bulk sausage
  • 1 dozen eggs
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 6 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 3 ripe avocados
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 2 jalapeño peppers, diced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/2 cup fresh cilantro
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 2 chipotle peppers in adobo sauce
  • Juice of 1 lime


  1. Preheat oven to 350 degrees.
  2. Brown sausage in a large skillet, then place in a 9X13 casserole dish.
  3. Saute onions, peppers, mushrooms and garlic in butter until softened.
  4. Combine the cooked veggies with sausage in the casserole dish. In a separate bowl, whisk the eggs thoroughly and pour over the sausage and veggies.
  5. Place the dish on the middle rack of the oven and bake for 20-30 minutes, until top is firm to the touch and eggs are cooked through.
  6. Deseed avocados and spoon into bowl
  7. Combine all other ingredients and mix well
  8. Add salt and pepper to your liking
  9. Combine all ingredients in food processor or mini blender and blend into sauce
  10. Add more olive oil to attain desired consistency



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