I have many, but I’ll leave one of my favorites here—perfect for those laid-back weekend breakfasts:

Frittata

Ingredients for 2 servings:

• ½ medium pearl onion, thinly sliced
• 1 zucchini, finely sliced
• 8 asparagus spears, cut into 1-inch pieces
• 10 cherry tomatoes, halved
• 4 eggs
• 60g shredded mozzarella
• 60g freshly grated Parmesan
• 2 tablespoon olive oil
• Fresh ground black pepper

Preparation:

• Beat the eggs with both cheeses and a generous amount pepper (don’t be shy—go bold!), then set aside.
• In a skillet, sauté the onion with olive oil over medium heat until caramelized. Add the zucchini and asparagus, and cook for 5 more minutes. Then add the tomatoes and sauté for another 5 minutes.
• Pour in the egg and cheese mixture, and cook over low heat until the edges start to set. Finally, cover the skillet and either reduce the heat or transfer to a low-temperature oven for 8 minutes.
• Turn off the heat or oven, let it rest for 5 more minutes, and serve.

Don’t forget to have a bowl of chopped fruit. Include a couple of toasts. And, of course, enjoy your best fresh brewed coffee.

Good Morning and Godere!