I’m usually in such a hurry in the morning that I don’t have time to eat anything but a bowl of cereal or even just a banana. There just isn’t enough energy to make “the most important meal of the day.”

There are those special occasions where I’ll wake up before the sun rises to make a delicious breakfast: birthdays, Christmas… I think that’s about it. This time, I went fancy. And if you don’t feel like going to brunch on your weekends off, this will be great for a Saturday morning in.

Baked Ricotta with Green Peppers and Sun-Dried Tomatoes

*adapted from The Complete Vegetarian Cookbook

4 pounds round ricotta chese

Olive oil

One green pepper, thinly sliced

5 ounces sun-dried tomatoes, thinly sliced

1/2 cup finely chopped parsley

1/2 cup finely chopped cilantro

3 tablespoons lemon juice

1/3 cup extra virgin olive oil

— Preheat the oven to 500 degrees F.

— Place the ricotta on a baking tray lined with baking paper, lightly brushed with olive oil. Bake for 20-30 minutes, or until lightly browned.

— While that’s baking, place the pepper, sun-dried tomato, parsley, cilantro, oil and lemon juice in a big bowl and mix together.

— Spoon the mixture over the baked ricotta and serve with crusty bread.

Enjoy!