Mother’s Day Brunch – Three Recipes Guaranteed to Pamper Mom
By Laura Denby
There’s no question that the best way to pamper mom for Mother’s Day is to treat her to a delicious and healthy breakfast. This year, skip the pancakes and cook up a unique and filling Mother’s Day brunch of eggs, fresh fruit, and tarts that will wow the whole family. These recipes are simple and packed with flavor—and, best of all, they take under an hour to whip up. So don’t fret if you forgot a card—just get cooking a perfect Mother’s Day brunch!
Spinach, Tomato, & Feta Frittata
With Mediterranean influences like roasted tomato and feta cheese, this frittata is light and heart-healthy, perfect for a Mother’s Day brunch that is guilt-free. Feel free to use egg whites instead of whole eggs, and throw in as much spinach and tomatoes as you want. The caramelized onions and feta cheese pack a powerful punch of flavor, so you can go easy on the salt to make the frittata even healthier.
2 cups spinach, packed
2 sprigs of basil, torn
1 small onion, sliced ¼ inch thick
1 Roma tomato, sliced ¼ inch thick
1 large clove garlic, minced
2 Tbsp milk
½ tsp thyme leaves
¼ cup crumbled feta cheese
¼ tsp crushed red pepper flakes
¼ tsp salt and pepper
Step 1: Preheat the oven to 350 degrees and heat a drizzle of oil in a small- to medium-sized cast iron skillet over medium heat.
Step 2: In a medium bowl, beat the eggs until scrambled and whisk in the milk. Season with salt and pepper.
Step 3: Caramelize the onions in the cast iron skillet until browned but not burnt (the onions should be translucent and dark brown, not black or crispy). Add in the spinach and garlic, and season with salt. Allow the spinach to wilt but not completely cook through.
Step 4: Lower the heat on the stove to low, and pour the egg mixture over the spinach and onions. Add in the chili flakes and half of the feta cheese, and cook for about 5 minutes, until the edges of the frittata are firm. Arrange the tomato slices on top of the frittata and transfer to the oven.
Step 5: Cook at 350 degrees for about 30 minutes, or until the egg mixture is completely firm and cooked through.
Step 6: Remove the frittata from the oven, and run a knife along the edges to make sure nothing has stuck. Garnish with the remaining feta and basil, and slice into wedges (like a cake). Serve warm, directly out of the pan.
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Arugula & Mixed Berry Fruit Salad with Goat Cheese and Walnuts
A spin on the classic fruit salad, this Mother’s Day brunch mixed berry and arugula salad cuts out the fluff of a traditional fruit salad and focuses on the most delicious components. The peppery bite of the arugula pairs perfectly with the sweet creaminess of the honey goat cheese, while the tart acidity of the berries delightfully cuts through the richness of the cheese.
4 cups arugula, packed (feel free to use either baby or regular arugula)
1 cup strawberries washed, hulled, and sliced into quarters
½ cup washed blueberries
2 Tbsp chopped walnuts
2 Tbsp honey goat cheese (try Montchevre brand)
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Step 1: Whisk the balsamic vinegar and oil together (no need to emulsify). Dress the arugula thoroughly with the oil and vinegar mixture.
Step 2: Place the arugula on a platter and arrange the strawberries, blueberries, and walnuts on top. Crumble the goat cheese over the salad, and serve.
Asparagus & Gruyere Spring Tart
Asparagus is at its ripest and most flavorful in the spring, and this Mother’s Day brunch tart showcases the beautiful green spears at their finest. This dish makes for an attractive (and easy!) appetizer that will impress the whole family. Rich and flavorful, the puffed pastry is crispy and flaky, while the Gruyere cheese is savory and creamy. The recipe is so simple, and the ingredients are so versatile; feel free to play around with it, and try out different cheeses and toppings.
Flour, for dusting on the countertop/work surface
1 sheet frozen puff pastry (thawed)
2 cups Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 shallot, thinly sliced
1 garlic clove, minced
1 Tbsp olive oil
Salt and pepper to taste
Step 1: Preheat the oven to 400 degrees. On a floured surface, roll the thawed puff pastry into a rectangle, about 16-by-10 inches, and transfer to a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Starting about ½ inch from the score marks, pierce the dough with a fork inside the rectangle at ½-inch intervals, to allow for ventilation when cooking and prevent the dough from puffing up. Bake until golden brown, about 15 minutes.
Step 2: As the crust cooks, blanch asparagus in simmering, salted water for about 5 minutes. Remove and shock in ice water to help stop the cooking process and preserve the beautiful green color of the asparagus. Remove from the ice water, dry thoroughly, and toss with olive oil, shallot, garlic, salt, and pepper.
Step 3: Remove pastry shell from oven, and sprinkle with an even layer of Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell, and arrange in a single layer over the cheese. Season with salt and pepper. Bake until spears are tender and cheese is melted, about 20 minutes. (NOTE: The tender spears of asparagus are best when slightly roasted around the edges, so feel free to leave this tart in the oven for a little longer, depending on your preference.)
Step 4: Remove the tart from the oven, and cut into squares. Let the tart cool slightly before serving, so the pieces are easy to handle as finger food. Serve warm.
Bonus Tip: For extra flavor, top each square with a thin slice of prosciutto before serving. The prosciutto will melt slightly into the cheese, creating a completely different flavor profile.