Wildlife has been active around here this week. I personally have not seen any of it, but we did get a bear warning earlier in the week. Zach saw a coyote in the street last night and I hear tell bunnies have been a hippity hoppity-ing around too 🙂
Our tulips are spectacular and I have to give Zach all the credit on planting them. He planted at least 100 in the fall and whatever the squirrels did not dig up and feast on has been a true joy to enjoy.
I love the idea of brunch but only if someone else is preparing it! I want to have all these lovely ingredients to make an awesome brunch with sausages, eggs, pancakes, mimosas, and fruit galore. But seriously I am not a morning person and I certainly do not want to get up early enough to make all those goodies. Plus we never buy the ingredients for brunch when we are at the store. They never cross my mind…until another Saturday rolls around and I really want a yummy feast and coffee, lots of coffee.
Leek Ricotta Frittata:
1 pat of butter
Handful of leeks, white and light green bits only
3 egg whites
1/4 cup ricotta
Preheat oven to 350F
In an oven safe saute pan on medium heat, lightly coat with cooking spray.
Saute the leeks until soft, a few minutes.
In a small bowl whisk the eggs and egg whites.
Cut the leeks into bite size pieces.
Add the butter to the pan and let melt.
Add the eggs, leeks, and ricotta and cook until the bottom of the egg has “set” (no longer runny).
Enjoy! We ate this with sweet potato fries mmmmm..