Spring is upon us, which means that it's already been in the 80s here in Austin, TX. Sometimes when it's this warm, it's nice to have meal that isn't piping hot. For everyone enjoying the low 60s, you may not feel this way yet. But, you may have a surplus of eggs to use up after decorating Easter eggs. If you hide the hollowed, not hard boiled eggs around the house, you'll have quite a few raw eggs and less chance for the imfamous forgotten-until-rotten egg.

I found this recipe in the Stonewall Kitchen Breakfast cookbook. I did liberally adapt it from the original spinach, feta, and tomato version, but variation is encouraged since a basic frittata is the perfect base for adaptation. I instead used some of my favorite vegetables, mushrooms, and zucchini; swapped out the feta and parmesan for goat cheese; and subbed the thyme for chives, since I like their light onion flavor. You could always add crumbled bacon, ham, sausage, or pancetta if you'd like to make this dish more meaty.

The most exciting part of all is that I have three Stonewall Kitchen Breakfast cookbooks to giveaway! It's filled with everything breakfast, from carrot cake muffins to breakfast pizza. To enter the giveaway, just leave a comment below with your favorite egg dish. Mine is simple over-easy eggs on buttered toast. It's my failsafe when I don't know what to eat morning, noon, or night. Comment below by March 31, and you'll be entered to win. I can't wait to see all of your responses! NOTE: This contest has ended. Congratulations to comments 12, 20, and 30!

Frittata Recipe
Adapted from the Stonewall Kitchen Breakfast cookbook

Ingredients
2 tablespoons olive oil
1 cup mushrooms, sliced
1 cup zucchini, chopped in a 1 inch dice
Salt
Pepper
1 tablespoon chopped fresh chives
6 large eggs
¼ cup + 2 tablespoons goat cheese

1. Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
2. In a heavy, ovenproof 8 ½ inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms, seasoning with salt and pepper, and stirring well. Cook until the excess liquid has been cooked off and the mushrooms have started to become golden brown, five to six minutes. Remove the mushrooms to a plate.
3. Add the remaining 1 tablespoon of oil to the skillet over medium-high heat. Add zucchini, season with salt and pepper and cook for two to three minutes over until lightly golden. Add half the chives and mushrooms, combine.
4. Meanwhile, in a medium bowl, whisk together the eggs, the remaining chives, and 2 tablespoons of goat cheese until frothy and the goat cheese is mostly incorporated. There will still be small pieces floating around. Season with salt and pepper.
5. Add the egg mixture and dot the top with the remaining ¼ cup of goat cheese in chunks. Let cook for one minute just to set the eggs on the bottom.
6. Bake for 15 minutes, or until the frittata is beginning to puff up and the eggs look set. Then place under the broiler for about two minutes, or until the eggs are puffed slightly and look cooked. Remove and serve in wedges hot, at room temperature, or cold. Enjoy!

Photos by: Exit Flag Photography

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The following recipe for omelet complete comes from Brady Inn Bed and Breakfast in Madison, Georgia. The inn has seven guestrooms and is near the University of Georgia in Athens, the Masters in Augusta, and the golf courses of Lake Oconee. Enjoy!

Servings: 1
Prep time: 30 minutes

Ingredients:

• 2 oz white mushrooms
• 2 scallions/green onions
• 2 oz cooked ham, sliced
• 2 tablespoons butter, divided
• 3 large eggs
• 1 tablespoon milk (optional)
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon pepper (optional)
• 2 oz grated Gruyere cheese
• chopped Italian parsley (optional)

1. Thinly slice mushrooms and green onions. Dice sliced ham. Saute in pan with 1 tablespoon butter for approximately 3-5 minutes. While these saute, wisk eggs in bowl. Add milk, salt, and pepper blending together.

2. Heat a nonstick 8" omelet pan over medium-high, heat melting remaining 1 tablespoon butter while tilting pan to coat entire surface.

3. Pour eggs into pan and cook until they just begin to set. Begin to scramble eggs using a heat-proof rubber spatula. When eggs form soft, moist curds, spread them into an even layer. Sprinkle the Gruyere evenly down the center of omelet. Immediately add mushroom, onion, and ham mixture onto the cheese along the same line. Continue to cook without stirring the omelet for another minute until the omelet is set.

4. Place the edge of the omelet pan on a work surface next to the serving plate. Tilt the pan to one side slightly while using rubber spatula to lift the higher side and fold it over to form a half circle shape. Use spatula to slide omelet onto serving plate. Lightly brush the top of the omelet with any residual butter from the mushroom, onion and ham pan to give the omelet a slight sheen. Sprinkle lightly with chopped Italian parsley.

5. Serve with fruit garnish and favorite whole grain breads.

By Emily Starbuck Crone

This week's recipe comes from Atwood House Bed and Breakfast in Lincoln, Nebraska. It's an 1894 Neoclassical Georgian Revival mansion only two blocks from Nebraska's capital. The inn is over 7,500 square feet and is decorated throughout with Victorian antiques.

Servings: 1
Prep time: 16 Minutes

Ingredients:

• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 5 to 6 oz Velveeta cheese
• Salt and pepper, to taste
• 2 eggs
• 1/4 cup milk
• 1/4 cup flour
• 1/8 teaspoon salt
• 1 tablespoon butter
• Pam
• 3 slices cooked bacon

Steps:

1. Cheese sauce: In the top pan of a double boiler melt butter. As it comes to a boil, add flour and immediately begin stirring with whip. Add milk, continuing to stir and bring to a boil again. As soon as sauce thickens and boils, add cheese that has been cubed. Stir until cheese is melted. Place top pan into double boiler on low heat to keep sauce from burning.

2. Pancake: Preheat oven to 475 degrees. In a blender, blend one egg (other egg to be cooked separately), milk, flour, and salt. Spray six inch souffle dish with Pam and place butter in dish and place in oven for three to four minutes, until butter is completely melted. Pour in batter.

3. Cook for 12 minutes. After two minutes put second egg (in small custard dish that has been sprayed with Pam) and topped with salt and pepper in the oven and cook for remaining 10 minutes with pancake. As the pancake cooks it will rise forming a pocket in the center. Remove from the souffle dish top side up.

4. Cut chunks of bacon into pocket (keep small amount to garnish top of cheese sauce). Insert egg in pocket and top with cheese sauce. Garnish with remaining bacon. Serve immediately.

By Emily Starbuck Crone

One of the greatest joys of staying at B&Bs is dining on fabulous homemade breakfasts. This photo is of one of the delicious breakfast creations served by Chef Paul at A Mountain Valley Home B&B in Estes Park, Colorado. It is traditional Eggs Benedict paired with a California favorite, eggs with tomato and avocado. The Rocky Mountain inn also offers free wine tastings.