Fancy Brunch?

I sure do! It makes me feel like a socialite enjoying the weekend (never mind that I am generally the one making brunch...)

One of the easiest dishes, yet one that will wow fellow diners (IMHO) is fritata. The best part? It can be served at room temperature! So, you now get to eat with everyone.

Bring on the mimosas!

Herbed Frittata:
2 servings

Ingredients

* 4 eggs
* finely chopped green onions (2-3)
* finely chopped fresh herbs (any mix you like)
* 1 Tbsp. olive oil
* 1/4 cup shredded cheese (I used Gruyere)
* 1 medium potato, sliced thin, and cut into quarters (best not to use too starchy a potato, the red skin potatoes work well)
* 1/4 cup shelled fava beans or peas


Directions:

Fritata:
Heat broiler. Break eggs into medium bowl. Whisk together eggs, splash of milk, green onions, chopped herbs, and 1/4 teaspoon each salt and ground black pepper; set aside.

Heat olive oil in 12-inch broiler-proof skillet with flared sides over medium heat. Add egg mixture. Lift edges of egg mixture as it sets, allowing uncooked mixture to flow underneath. When edges begin to set (top is soft, but not runny), place eggs under broiler, 3 to 4 inches from heat. Cook 1 minute or just until set. Top with cheese; return to broiler just until cheese is melted.


Fava/Pea Salad:
Toss the fava with some thinly sliced green onions, herbs, olive oil, lemon juice, salt and pepper.

To serve cut fritata in wedges, top with salad. Enjoy!