SPRINGTIME BRUNCH By Christy Rost   As we turn our calendars to the month of April, cool breezy days filled with sunshine, gardens in full bloom, and trees dressed in a canopy of pale green, newly-born leaves signal the arrival of another glorious spring. Our memories of cold winter days fade, to be replaced with a sense of excitement and anticipation, as we welcome Spring’s annual miracle of rebirth. This is a wonderful time of year to host a weekend brunch for friends. Because brunch is basically a no-fuss occasion, it is perfectly acceptable to capitalize on a beautiful weekend with a last-minute invitation. As guests arrive, relax and celebrate with flutes of Champagne or sparkling fruit punch outdoors, next to a garden full of blooming spring bulbs and annuals. Follow the aperitif with a simple, but delicious entrée such as this week’s featured recipe for Chicken and Wild Mushroom Frittata. This frittata, which is somewhat like a quiche without a pastry crust, is enhanced with fragrant, wild mushrooms, fresh spinach leaves, and shredded cooked chicken. Serve this delightful dish with a fresh fruit salad, tender asparagus, and warm-from-the-oven muffins or rolls. Chicken and Wild Mushroom Frittata 3 tablespoons butter 1/3 cup chopped onion 1 cup sliced white mushrooms ½ cup sliced assorted wild mushrooms 2 cups shredded cooked chicken breast - salt and pepper 1 cup fresh spinach leaves, washed, dried and trimmed 10 eggs 3 tablespoons water - salt and pepper to taste ½ cup shredded cheese, such as Monterrey Jack or Havarti Preheat oven to 350 degrees. Heat a 10-inch skillet over medium heat, add butter. When butter has melted, swirl butter around bottom of pan. Add onion and sauté 2 minutes to soften. Add mushrooms, sauté 1 minute; stir in chicken and spinach. Cook mixture several minutes until spinach just begins to wilt; season with salt and pepper. Meanwhile, while chicken is cooking, whip eggs, water and seasonings with a fork until mixture is light. Pour into skillet over mushroom and chicken mixture. Cook 1 minute to set egg mixture; then transfer skillet to preheated oven. Bake frittata 15 minutes, or until frittata is almost set. Sprinkle with shredded cheese and bake 3-5 additional minutes until cheese is melted and a knife inserted into center of frittata comes out clean. Remove from oven, slice and serve immediately.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com