Babies, brunch & an egg recipe

The guest of honor totally ignored us, was only interested in breasts and passed out before the main course but what can you expect… he was only 2 weeks old.

In the twelve odd years I’ve known Mel we’ve been on many a wild escapade (see her post on our Vegas Hitchhiking Roadtrip). On July 30th, she began her biggest adventure of all– motherhood, as she and her partner Cam welcomed little Oliver Welsh Whitehead (Ollie dub dub) into the world.

Instead of a shower we decided to have a ‘Welcome to the World Brunch’ so we could all coo and make silly, cute faces at Oliver. Not that he cared, he was happy to curl up with Mom and napped most of the time, but for us it was a great excuse to reconnect with old friends, meet some new ones and enjoy a leisurely Sunday brunch.

Welcome to the world Oliver!
You don’t know it yet but we’re just going to continue the adventures your Mom and I started.

Sunday Brunch Egg Frittata

This frittata is great for a healthy brunch and even better when you slice it up and take it on a picnic!
makes 6 wedges

Ingredients
6 eggs
1/2 cup cottage cheese (not fat free)
2/3 cup grated cheese (I prefer a nice sharp parmesan)
2 roma tomatoes, chopped
1 1/2 cup fresh spinach, ripped into bitesize pieces
1/2 red pepper, chopped
handful fresh basil, ripped
salt & pepper to taste

Preheat the oven to 350 degrees
Line a cast iron pan with parchment paper
In a medium bowl, whisk eggs until light and frothy
Add cottage cheese and whisk to combine
Stir in cheese, tomatoes, spinach, red pepper and basil
Season with salt and pepper
Bake in oven until middle of frittata is set (approx 30-45 mins)

I like to serve this egg dish with sliced heirloom tomatoes drizzled with olive oil and a sprinkle of sea salt.