Five days a week, my breakfast is eaten on the go.  It’s a quick granola bar while stuck in downtown traffic or half a banana at my desk while juggling three phone calls and sixty seven emails.  Unfortunately, on certain weeks (ahem…this one) even my Saturdays are eaten up by work.  I know that it won’t be like this forever.  Saturdays and Sundays are meant for spending quality time with your DVR, rearranging your sock basket, and most importantly–enjoying your breakfast.

Breakfast that takes time to prepare and requires ample amounts of propping your feet up and savoring each and every bite.

Before I grab my granola bar and dash off back to work, I leave you with one of my favorites for those of you who get to enjoy this glorious weekend afternoon.  Pour yourself a cup of coffee and get comfortable..

Lazy Saturday Mushroom and Leek Frittata with Goat Cheese, Gruyere, and a side of Roasty Circled Sweet Potatoes

Leeks: the yellow onion’s less abrasive younger cousin with a sweet, mild onion-like flavor.  Use only the white and light green parts and rinse in water before sauteeing.

Mushrooms are like sponges so don’t rinse them first.  Use a damp cloth to wipe off any grit and then slice and sautee in butter, fresh or dried herbs, and a dash of white wine for sweetness.

Frittatas for Dummies: assemble ingredients in a pan and heat until the bottom is cooked and slightly golden; finish under a broiler until bubbly and light brown.

“There’s nothing wrong with an old cane fishing pole
And the smell of early spring
Sit down in a fold-up easy chair
On a quiet shady river bank.
Let the world go on without me
Wouldn’t have it any other way,
Cause I ain’t in no hurry today”

~Zac Brown Band