Ricotta Frittata!

The base of this is so simple.  5 eggs and 3/4 cup of ricotta cheese.  From there the sky is the limit.

 I went with zucchini and morel mushrooms.  I sauteed the zucchini first with garlic, and I prepared the morel mushrooms by beading and sautéing them first, too.

When I mixed the eggs and ricotta and also stirred in four sliced scallions, chopped fresh parsley, some dried oregano and basil.  I seasoned it with a little salt and black pepper.

Bake this @ 450˚ for about 30 minutes.  (also grease the pan--I used some garlic butter I had on hand)

The salad was also a sudden inspiration: romaine lettuce, watercress, blue berries and pine nuts.  The dressing is a Braswell Vidalia Onion and Peppercorn dressing.  Perfection.