This week, the frittata for brunch at Felicia’s Atomic Lounge featured shelled spring peas and ricotta cheese. It was topped off with a pesto of mint, basil and lemon balm with walnuts and lemon. All of the herbs were homegrown in the Lounge’s garden! Talk about local! We then finished the whole thing with a delicious, salty slice of crispy proscuitto. Yum!