​Bobby Flay's "Sunday Morning" brunch

At the request of CBS' "Sunday Morning," celebrity chef and restaurateur Bobby Flay has offered his take on a Sunday brunch that is sure to leave your mouth watering.

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce
Serves: 6 to 8

Cherry Tomato Sauce:
2 pints cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup chopped fresh basil or Italian flat leaf parsley (or combination of both)

1. Preheat oven to 375 degrees F. Toss the tomatoes, and garlic with the oil on a baking sheet and season with salt and pepper.

2. Roast the tomatoes in the oven, stirring occasionally, until soft and flavor has concentrated, about 30 minutes. Remove to a bowl and stir in the basil.

Frittata:
2 tablespoons olive oil
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup grated Parmigiano Reggiano
1 tablespoon finely chopped fresh oregano
¼ cup chopped fresh flat leaf parsley

1. Preheat broiler. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the peppers and onions, season with salt and pepper and cook until soften, stirring occasionally.

2. Whisk together the eggs, parmesan and oregano until light and fluffy and season with salt and pepper. Pour the egg mixture into the pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

3.Put the pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the sauce. Serve hot or at room temperature.

Rosemary Home Fries with Pancetta, Parmesan and Parsley
Serves: 6 to 8

Rosemary Oil:
1 cup canola oil
½ cup rosemary leaves
Salt and freshly ground black pepper

Combine oil, rosemary and salt and pepper in a blender and blend for 1 minute. Let the oil sit for 30 minutes then strain through a fine mesh strainer into a small bowl.

Home Fries:
¼ cup rosemary oil, plus more for drizzling
2 cloves garlic, thinly sliced
1-inch thick piece of pancetta, finely diced
Pinch of red pepper flakes
5 large russet potatoes, cooked in salted water until a skewer inserted into the center meets with a little resistance, cooled and diced
Kosher salt and freshly ground black pepper
Freshly grated parmesan cheese
¼ cup chopped fat leaf parsley

1. Heat the rosemary in a large cast iron skillet over medium heat. Add the garlic and cook until lightly golden brown, remove with a slotted spoon to a plate lined with paper towels.

2. Add the pancetta to the pan and cook until golden brown and crisp. Remove with a slotted spoon to the plate with the garlic.

3. Add more rosemary oil to pan, if needed. Add potatoes, season with salt and pepper and cook until golden brown and crusty on all sides. Stir in the cheese and parsley, transfer to a platter and top with the garlic slices and pancetta.

Orange Ricotta Pancakes with Orange Syrup
Serves: 2 to 4

Orange Syrup:
1 cup pure Grade B maple syrup
¼ cup good quality orange marmalade

Combine syrup and marmalade in a small saucepan and bring to a simmer over low heat. Cover and keep warm.

Pancakes:
1 cup fresh ricotta cheese (if you can't find fresh, use carton variety and strain through a fine mesh strainer for 1 hour before using)
¾ cup AP flour plus 2 tablespoons
2 teaspoons baking powder
2 tablespoons sugar
Pinch of fine sea salt
3/4 cup whole milk
3 large eggs, divided
1/2 teaspoon vanilla
Finely grated zest of 1 orange
¼ cup freshly squeezed orange juice
Confectioners' sugar, for garnish
Mint springs, for garnish

1. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, vanilla, zest and juice in a separate bowl and whisk until smooth. 2. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, and then fold in the remaining whites. Let the batter sit at room temperature for 15 minutes.

3. Heat a cast iron griddle or large nonstick sauté pan over medium heat, and brush the surface with butter or spray with nonstick cooking spray. Spoon scant 1/3 cup of the batter onto the pan and cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. Serve pancakes stacked and drizzle with orange syrup. Dust with confectioners' sugar. Garnish with mint sprigs

1 cup blood orange juice
4 teaspoons Campari
1 bottle very cold Champagne, prosecco or sparkling wine
Thinly sliced oranges, for garnish
Mint sprigs, for garnish

1. Place four Champagne flutes in the freezer at least 15 minutes before serving drinks.

2. Remove flutes from the freezer and divide the orange juice and Campari among the four glasses and feel the glasses to the top with some of the Champagne. Garnish with orange slice and mint sprigs, if desired.

For more info:

• Gato, 324 Lafayette Street, New York City
• bobbyflay.com
• Follow Bobby Flay on Twitter (@bflay), Facebook, Instagram, Pinterest and YouTube
• Bobby Flay highlights on The Food Network
• "Brunch @ Bobby's with Bobby Flay" (Cooking Channel)