With the excuse of needing to plan for our next Girl Scout meeting, and the fellas wanting a game morning, we had our friends over for brunch. I had recently watched an old episode of Ina Garten where she made a challah bread pudding French toast and was inspired (http://www.foodnetwork.com/recipes/ina-garten/breakfast-bread-pudding-recipe/index.html). Unfortunately, while it was rather lovely looking, the taste left much to be desired – I feel that is a theme with me lately!
What was scrumptious was my frittata – a recipe I came up with on my own! With six actively laying chickens, we are always looking for good egg recipes, so we frequently eat omelets and frittatas for breakfast and dinner. Thankfully they are simple to make, and fairly hard to mess up. Jacob rounded out the brunch with some oven roasted potatoes. 
We worked diligently on our planning, of course, and then had lots of time to hang out and make fun of our husbands who were playing Magic while the kids all had a blast.
Frittata:
4 oz Pancetta
1 Large Red Bell Pepper
1 Large Onion
1 Garlic Clove
9 Eggs
1 Tablespoon Goat Cheese
Fresh from the garden (a Tablespoon or so of each):
Basil
Thyme
Sage
Oregano
And:
Swiss and Gruyere Cheese
Cook the pancetta on the stove top in an oven proof dish (I recommend cast iron). When cooked, remove with a slotted spoon onto a paper towel. Cook the bell pepper, onion and garlic in pancetta grease. When cooked, remove from heat and add pancetta, eggs (mixed with goat cheese) and all other ingredients. Place in oven at 375 and cook until eggs are the consistency you desire. Serve up and enjoy!