The biggest breakfast holiday of the year is coming up, friends! Those of you who first thought “National Pancake Day” are A) my kind of people and B) Silly, because everyone knows National Pancake Day was in March, ya crazies.
No, I mean the biggest breakfast holiday. The one you celebrated since you were a wee lass or laddie by making a huge mess in the kitchen and delivering said mess to a very special woman in your young life. You woke up extra early, broke a few eggs getting them out of the fridge, concocted a… creative… dish and served it to a pretty lady while she sat up in bed and adored you the way only she could.
Mother’s Day is here once again. And guess what? She still deserves the world. But you’re an adult now. You might even be married to a mother. If you think you can still slide by with a bowl of cereal served in OJ, well power to you. No, my dears. Mom or Wife; she deserves the very best this year.
- 12 eggs
- 3 roma tomatoes, thinly sliced
- 1/2 yellow onion, chopped
- 1/2 heaping cup grape tomatoes, halved
- 1 cup half & half
- 1 1/2 cup fresh spinach
- palmful fresh basil
- 1/2 cup mozzarella
- 1/2 cup feta
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- extra basil and feta for topping
- 1 Tablespoon olive oil for sautee
- Balsamic Drizzle:
- 1/3 cup balsamic vinegar
- 2 Tablespoon olive oil
- 2 Tablespoon brown sugar
- Preheat oven to 350 degrees. Heat 1 Tbsp of olive oil in a sauce pan and sautee halved grape tomatoes and chopped onion. Cook for roughly 5 minutes over high heat, or until onions are translucent.
- Spray a pie pan or 9×13 casserole dish with cooking spray. Pour cooked tomatoes and onions into pan. Roughly chop fresh spinach and basil, and combine with tomatoes and onions. Top with mozzarella cheese and feta cheese.
- Break 12 eggs into a large mixing bowl and whisk liberally. Add half & half, salt and pepper and whisk again to combine. Pour over ingredients in pan. Tap as many floating leaves of spinach and basil down as possible. Gently place roma tomato slices on top of the frittata, careful not to let them sink too much.
- Carefully place the frittata in oven. Bake for 40 minutes in pie pan, or 25 minutes in 9×13, or until center of frittata is solid with a slight springback.
- If making balsamic drizzle, whisk together balsamic vinegar, olive oil and brown sugar liberally. These ingredients will not want to mix very well, so it helps to put the brown sugar in the bowl first, then pour the olive oil into the sugar, then add the balsamic. Whisk until combined as much as possible. Let simmer of medium high heat in a small pot for 15-20 minutes, stirring occasionally until it becomes like a watered down maple syrup; the drizzle with thicken as it cools. Remove from heat and let thicken.
- When frittata is done, remove from oven and serve with balsamic drizzle and a sprinkle of feta and basil.