We like brunch at my house, and it is a weekend tradition to make something special. We don't eat a lot of eggs, but I've been getting wonderful organic ones at the farmer's market, and their deep yellow yolks let me know the hens are eating good food and getting plenty of sunshine. It's hard to eat anything else once you've had a "real" egg.
This weekend we made frittatas for friends. Frittatas are basically open-faced omelettes that are either baked or cooked on top of the stove and finished under the broiler. For small frittatas (6 eggs or less), I prefer the latter method, which ensures that we don't end up with the unsavory green eggs of Dr Seuss lore. Try the Mediterranean Fusion Frittata, made with crispy onions, tomato, basil and turmeric; or Frittata a la Mexicana, with black beans, cilantro, scallion, tomato and avocado. Or feel free to make up your own combination: half the fun of frittatas and omelettes is figuring out what to put in them.