Mother’s Day is coming up, and one of the best gifts I receive from my family is them coming together to make a lovely brunch in my honor.
Here is a sample Menu for Mother’s Day breakfast or brunch. It's simple to make and relatively stress-free. But if you want to skip it and try a restaurant, note that next Sunday they'll be noisy and crowded, and likely difficult to get into as well.
Coffee or tea -- with cream and/or sugar, or tea, as she likes it
Fresh fruit cup
Sourdough toast with avocado
Fresh vegetable frittata
Plum crisp
Ingredients
Watermelon
Cantaloupe
1 orange
1/4 Cup blueberries
1/4 Cup raspberries
1/2 lime
Instructions
Slice 1/2 of a small watermelon, cut into bite-sized pieces, and place in a large bowl.
Do the same with a small cantaloupe.
Peel and section a small orange and add it to the bowl.
Add 1/4 Cup of fresh blueberries.
Add 1/4 Cup of fresh raspberries.
Squeeze in the juice of 1/2 of a lime.
Gently stir the contents of the bowl to combine.
Garnish with a cherry or mint sprigs if desired.
Ingredients
1-2 pieces of sourdough bread
1 ripe avocado, peeled, seeded and coarsely mashed
Instructions
Toast a piece of sourdough bread.
Once toasted, top with ripe, mashed avocado.
Sprinkle with a dash of salt, if desired
This ought to be the star of your brunch. It's like a quiche, but easier to make (and less carbohydrates) because there's no pie crust involved. Serves 4 to 6 people.
Don't forget to go shopping on Friday or Saturday for the ingredients you're missing!
Ingredients
1 Tablespoon butter
2 Tablespoons of vegetable oil
8 eggs
1/4 Cup of whole milk or Half-and-half
1/4 Cup of shredded cheddar cheese
1/4 Cup of shredded Swiss or Gouda cheese
1/2 small sweet onion, diced finely
1/2 green bell pepper, diced finely
1/2 red bell pepper, diced finely
1/2 yellow bell pepper, diced finely
1/2 small zucchini diced finely
4 broccoli florets, diced to equal about 1/4 Cup
10 leaves of spinach, coarsely chopped
1 small Roma tomato, thinly sliced horizontally
1/2 teaspoon of Herbes de Provence spice blend or Italian Seasoning spice blend
Dash of pepper
Instructions
Lightly butter a deep dish pie or baking pan. Preheat the oven to 350 degrees. Add the oil to a large frying pan and heat.
Put the diced onions and peppers in the frying pan and begin to cook on low to medium heat. Add the broccoli and continue cooking. Add the zucchini and continue cooking. As the onions become translucent and the broccoli turns bright green, add the spinach leaves, stir and turn off the burner.
In a blender, break 8 eggs and add the milk. Blend until well combined and frothy.
Place the shredded cheeses in the bottom of the pie plate, creating a layer. Add the cooked vegetable mixture, forming a layer on top of the cheese. If you have extra vegetables, save them for another use. Gently pour the blended egg mixture into the pie plate, covering the cheese and vegetable layer.
Sprinkle the spices on top.
Finally, place the tomato slices as the final layer of the fritata.
Bake for 45 minutes to one hour until fully cooked and golden brown.
If you're feeling particularly ambitious on Saturday, whip up this lovely dessert. Click here for the recipe -- which includes a list of other fruits you can substitute.
Happy Mother’s Day and enjoy!
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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FirstOtter
Why so many bell peppers? Not only are bell peppers the number one vegetable on the pesticide contaminated list, some people...like my mother- are allergic to bell peppers. Don't call this a 'vegetable frittata" Call it "bell peppers with some other stuff thrown in. Or call it what it is: '''pretty food". Instead of something good to eat.
Wednesday, May 8 Report this