There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 6 egg whites
- 1 cup ricotta
- 1 1/2 tablespoons chopped parsley and/or cilantro
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Preheat your broiler (or preheat oven to 500°). Beat together the egg whites, ricotta, chopped herb, garlic, salt, and pepper.
Heat the olive oil in a 10-inch nonstick skillet over medium flame. When hot, pour in the egg mixture and turn the heat to low. Cook until set around the edges, about 12 minutes. I rotate the skillet a quarter turn every few minutes. When the eggs are set around the edges, put the skillet in the oven and cook until the center is set; this could take only a minute or 2 with the broiler or quite a bit longer without broiler, perhaps 5 minutes.