Last weekend, we went to a housewarming party for friends. It was a late night, filled with good food and lots of wine and rhubarb mojitos. So, on Sunday morning when I woke up, I was quite happy I had a fridge full of good, local breakfast making supplies to help take the edge off.
The sausage comes from Fatted Calf in Napa, which can do no wrong. The frittata I made with local eggs, leeks, garlic, parsley, and homemade ricotta. Just warm up some olive oil and butter in a skillet over medium heat. Saute a finely sliced leek for a few minutes and add two cloves of minced garlic. Beat up 4 eggs, a splash of cream, a bit of minced fresh herbs, and a 1/2 cup of ricotta. Season with salt and pepper and pour over the leek mixture. Keep it on the stove for a minute or two until the bottom sets up, then stick it under the broiler for 3-5 minutes, until the edges are crispy and the eggs have cooked through. Sprinkle a bit of parsley and you are good to go.
Even better when you’ve got slices of local blood oranges to go with it.