1 tablespoon olive oil

2 tablespoons dry white (optional)

2 tablespoons finely shredded basil leaves

1/2 cup cooked macaroni, tossed with 1 1/2 teaspoons olive oil

6 dry-packed, sun-dried tomatoes halves, soaked in very hot water for 20 minutes, squeezed dry and finely chopped

3/4 cup coarsely grated Parmesan cheese

Fine sea salt and freshly ground pepper

9 large eggs

1 cup whole milk

2 teaspoons Dijon mustard

In non-stick or cast iron frying pan, cook sausage until no trace of pink remains, but do not overcook. Transfer to paper towel-lined plate to drain. Discard fat in pan.

Preheat oven to 350 degrees. Spray 9-inch springform pan with vegetable spray.

Trim and coarsely grate zucchini. Mince garlic. Return frying pan to medium heat and saute zucchini in olive oil about 2 minutes. Add garlic and cook for about 1 minute. Add white wine and cook until wine evaporates. Remove from heat and stir in basil.

In a bowl, combine macaroni, tomatoes, cheese, 3/4 teaspoon salt and 1/2 teaspoon pepper.

In a separate bowl, whisk together eggs, milk and mustard.

Layer first sausage, then zucchini mixture and then pasta mixture. Pour egg mixture evenly over the ingredients.

Cover the pan with aluminum foil and bake about 30 minutes. Remove foil and cook until golden brown, about 40 minutes more.

Let cool for 20 minutes. Loosen with a small knife, remove springform sides. Cut into wedges and serve.

—Recipe adapted from William Sonoma's "Breakfast."

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