Where you are always allowed to play with your food!
I wanted a vegetarian omelet, so I made one with goat cheese and sun-dried tomatoes.
My husband made himself a pretty yummy frittata. Of course, I had to have a taste. I am kind of like a hobbit; I eat first breakfast and second breakfast any time I can.
My husband’s breakfast- potatoes thinly sliced, chopped bacon, and American Cheese
I love frittatas. You can put anything in them. You can add leftover veggies, meats, cheeses; you can add any flavor combination you like. I added sliced onions and mushrooms and softened them up a bit. Then I added some sliced ham to warm it through. Then I added them to 6 whisked eggs and poured them back in the pan. Finally, I added sliced kalimata olives and goat cheese to the top. I cooked it on the stove top for a few minutes until the bottom is set. Then I put it in the oven on broil until the top was done, about 3 minutes. This was a great combination!
I love omelets. You can make them complicated with lots of ingredients or you can just keep it simple and add in a bit of cheese and be done. That is what I did today.
Heat up a pan with a pat of butter. Whisk 2 eggs with some salt and pepper. 
Then once the bottom is set a bit, maybe a minute or so, add your cheese. I added feta. You can add whatever cheese you like. 
Then fold over one side of the omelet to the middle.
Then take your spatula and fold it over on your plate. I topped mine with a couple slices of tomato and lots of salt and pepper. Perfect!
So many tomatoes! My garden is exploding with tomatoes. We planted other veggies, but this summer has been so rainy, most the other things have not been so successful. So besides the normal summer staple, the tomato sandwich, I have been thinking of other ways to use them. So this morning, I decided to cut some up and bake them with some eggs.
First, I chopped and deseeded 3 small tomatoes, coated them with olive oil, salt, and pepper and placed them at the bottom of a pan. I took out the seeds and juice of the tomato. That way the tomatoes won’t get soggy and mushy when you bake them in the oven. Then, I added them to a small cast iron skillet. You could use a baking dish, ramekins, or even teacups if you wish.
Then I added about half a container of mascarpone cheese with a couple of tablespoons of heavy cream. You could use cream cheese if you have that instead. You could add milk or half and half instead of the heavy cream. 
Then add your eggs on top. I added 2 for my size of pan. 
Then bake in a 350 oven for about 20-25 minutes. I placed my eggs on a piece of toast. I have made this for my kids before in little teacups (minus the tomatoes) and they dunked in some pieces of bread. You could add in chunks of ham, bacon, other cheese, or other chopped veggies you may have on hand. The possibilities are endless!
I love cooking brunch, but also love going out to eat. I can discover new things to make, and there are no dishes to do. This morning we decided to go to J. Christopher’s. Everything there is very yummy. This morning, they had a special that I knew I had to get. Eggs benedict with pimento cheese and fried green tomatoes. Yes, it was good. I definitely have to recreate this one!
Fun Foodie Family 