Eureka! We hit some great deals. When is the last time you visited California's majestic Redwoods? Deals await you at several B&Bs up north, such as the Victorian Inn in Ferndale and Cornelius Daly Inn in historic Eureka which is offering a "Boat the Bay" special.

September is a beautiful month for enjoying the California Coast. Currently, several inns are offering great mid-week specials. Visit the Cliff Crest Bed & Breakfast Inn in Santa Cruz or the Simpson House Inn in Santa Barbara where in-room fireplaces await you.

Click here for a complete list of CABBI inns offering specials and packages this month.

Recipe Source: Dunbar House, 1880

Tomatoes are still in season. Put them to good use with this delectable recipe from the Dunbar House, 1880, located in the scenic Gold Country. This historic bed and breakfast inn offers the perfect romantic getaway, with lush gardens and located near world-class wine tasting, golf, skiing, restaurants and shopping.

Ingredients

• 1/2 stick unsalted butter
• 6 slices country white bread, cut into 5x3 1/4-inch rectangles
• 36 small mixed red and orange cherry tomatoes (about 3/4 pound)
• 12 large eggs
• 1/2 cup milk or water
• 2/3 cup ricotta cheese
• 2 ounces mixed green and red oak leaf lettuce
• Olive Oil
• 2 tablespoons chopped chives
• Salt and freshly ground pepper, to taste

Preheat oven to 425 degrees. Melt 2 tablespoons of butter. Brush melted butter over both sides of each piece of bread. Gently press 1 piece of bread into each of 6 muffin cups, allowing bread to overlap cup slightly. Bake bread until golden, about 10 minutes. Remove from oven and set aside.

Melt remaining 2 tablespoons of butter in a 12-inch skillet over medium heat. Add tomatoes and cook just until soft, about 3 minutes. Whisk together eggs, milk, salt and pepper until light and fluffy, about 2 miuntes. Add egg mixture to tomatoes and cook for 3-5 minutes, until eggs begin to set. Lift edge of omelet with a spatula and let uncooked eggs flow underneath. Continue cooking until eggs are almost set. Gently spread ricotta cheese over half of omelet. Fold omelet over and remove from heat. Put a handful of greens and 1 toast cup on each plate. Divide omelet among toast cups. Drizzle olive oil over greens and omelets. Sprinkle with coarse salt and pepper. Garnish with chopped chives to serve. Serves 6.