A well insulated brick oven mass will still be 400F the morning after a pizza party. This has often inspired the whipping up of a fritata from the leftover ingredients of pizza toppings plus some egg and milk. The above fritata is garnished with European kale, basil, heirloom tomatoes, goat cheese, and a sauteed slice of winter squash.
The following link will give you twenty more recipes to choose from.
During the garden season, optional additions gathered fresh from the garden accompany this colorful and delicious breakfast and extend the celebration for any guests who seem to be lingering from the night before.
As a gardener in northern New England, I have come to grow giant blue Hubbard winter squash not for their immense size (it's difficult to use that much squash in one go). One year, when frost ended the growing season early, I plucked the youngest squashlings from the vine. They at most the size of my fist. When sliced and sauteed, they were sweet, tender, and had the texture and richness of avocados. The above shown plate has a slice of one on the fritata. Since then, I have experimented with immature fruit as ingredients in fall dishes with some success and a few surprises.
Fall in New England is also prime time for wild mushrooms, though I stick to the half-dozen that I am certain of.