Just a reminder if you have forgotten- Mother’s Day is this Sunday. If you haven’t already started thinking about how you are going to spoil mom this weekend, let me give you the best idea ever- cook brunch for her. I know my mom would rather a home cooked meal over flowers and chocolates. She is a woman who knows how to enjoy good food… just like myself. This mushroom and herb frittata is delicious, simple, and guilt-free!
Mother’s Day is definitely the day to go all out for mom. In a figurative way, moms are like chefs who put love, time, and 100% effort into their recipes.. the recipes being their children. I am so blessed to have one of the coolest, sweetest, funniest, and most supportive moms, ever. My mom and I literally text all day long and we never seem to run out of things to talk or laugh about. She always says “if you can’t laugh, what’s the point in living?” I have to agree. If I’m ever half the mom that she is to me, I think I’ll be ok.
I was reading an article not too long ago about how brunch is one of the most popular ways to spend a weekend in America. “Brunching” is definitely a verb. Although, brunch hasn’t always been the most popular meal of the day. It’s been on a rise for quite some time now and people are constantly googling “best brunch spots” no matter where they are. So, what is a better way to spend Mother’s Day than brunching at home? No restaurant lines, no mess, no fuss. This recipe is perfect because it is vegetarian, gluten-free, and so extremely tasty. You and your mom will absolutely love it.
For this recipe you will need:
2 medium leeks, white and light green parts only, thinly sliced
8 ounces cremini mushrooms, thinly sliced
8 ounces shiitake mushrooms, thinly sliced
12 large organic eggs
1/2 cup creme fraiche or sour cream
1 Tbsp fresh rosemary, picked and chopped
1 Tbsp fresh thyme, picked and chopped
1 Tbsp fresh Italian parsley, chopped
2 Tbsp plain goat cheese, crumbled
1/4 cup shredded/grated parmesan cheese
Salt and pepper
Preheat the oven to 350 degrees F. Heat 1 Tbsp olive oil in a cast-iron skillet and sweat the leeks over medium heat until tender, about 5 minutes. Add the cremini and shiitake mushrooms and cook until all liquid evaporates, about 8-10 minutes. Sprinkle lightly with salt and pepper. Combine the eggs, creme fraiche, rosemary, thyme, parsley, and parmesan cheese in a separate bowl. Sprinkle with a small amount of salt and pepper. Next, increase the heat to medium high and pour the egg mixture into the center of the mushrooms and leeks. Shake the pan to distribute the egg evenly. Without stirring, cook the frittata for about 5 minutes until the edges set. Sprinkle the frittata with the crumbled goat cheese and transfer the skillet to the oven. Bake until the center is set, about 20-25 minutes. It is that simple!
Happy Mother’s Day, to all of you fabulous moms!