Mother’s Day Brunch Menu
This Mother’s Day brunch menu is one I designed for my family. The ingredients are my mom and grandmother’s favorites. Feel free to tweak the frittata, salad, and muffin components to accommodate your Mother’s Day guests of honor!
Frittatas are the perfect brunch food for a crowd. They’re elegant, delicious, and easy to make in large quantities. During the summer, I always use leftover grilled vegetables from dinner – onions, peppers, and zucchini – to fill my frittata the next morning. This is a versatile, easy recipe that can be filled with any vegetables or cheese that you like.
Spring Vegetable Frittata Recipe
- 1 bunch asparagus, chopped
- 6 large eggs
- 4 egg whites
- 6 large basil leaves, cut in a chiffonade and divided
- 2 shallots, thinly sliced
- 2 cups English peas
- 4 ounces fresh goat cheese
- 2 teaspoon olive oil
- 1 teaspoon butter
- kosher salt
- black pepper
Preheat oven to 400° F. Chop the asparagus into ¼-inch pieces and lay out on a sheet tray. Toss asparagus with 1 teaspoon olive oil and salt and pepper. Roast in the oven until tender and caramelized, about 10-12 minutes.
Meanwhile, whisk eggs and egg whites, ¼ teaspoon salt and 1/8 teaspoon pepper in a large bowl. Stir in half of the basil and set aside.
In a medium, non-stick pan, heat 1 teaspoon olive oil and 1 teaspoon butter over medium heat. Add sliced shallots and cook until soft and translucent, about 3 minutes. Add peas and stir to coat them in oil. Season with a pinch of salt and pepper. Add the roasted asparagus to the pan and stir to combine.
Pour in the egg mixture and stir again to ensure that all the vegetables are evenly distributed throughout the pan. Spoon dollops of goat cheese evenly over the top. Continue to cook until the frittata starts to set and the edges are firm. Transfer to the oven and cook until just set, about 7-9 minutes.
Carefully slide the frittata onto a serving platter and slice like a pizza. Garnish with the remaining basil ribbons. Serve hot or at room temperature.
Brunch wouldn’t be brunch without home fries. A cast-iron skillet is really helpful in getting these potatoes nice and crispy, but if you don’t have one a hot pan will do just fine.
Home Fries Recipe
- 1 pound Yukon gold potatoes, cut in a ½-inch dice
- 1 onion, diced
- 2 tablespoons butter
- 2 teaspoons smoked paprika
- kosher salt
- black pepper
Place diced potatoes in a medium pot and cover with cold water. Bring to a boil, season with salt, and then cook for 5 minutes.
While the potatoes are cooking, heat a large skillet with 1 tablespoon butter. Cook the diced onion until soft and translucent, about 3 minutes. Remove the onions from the pan and set aside.
Drain the potatoes and dry well with paper towels. Heat another tablespoon of butter in the pan and add the potatoes, pressing down with a spatula. Allow to cook over medium high heat for 5-7 minutes, until golden brown on the bottom. Flip the potatoes over, press down again with a spatula and cook for another 5-7 minutes until crispy on the other side. Finally stir the potatoes, add the onions back to the pan as well as the paprika, reduce the heat to low, and cook for another 5-7 minutes. Taste and add salt and pepper as needed.
My grandmother loves radishes so I had to include them in this salad. My mom loves everything I make (thanks, Mom), but mostly my salad dressings. Whenever I’m at her house I make a big pint of this dressing for her to keep in her refrigerator. Feel free to up the quantities for the dressing and reserve it, too!
Simple Salad with Champagne Vinaigrette Recipe
- 1 tablespoon Champagne vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chervil, chopped
- 1 teaspoon tarragon, chopped
- 1 teaspoon thyme, chopped
- 6 ounces spring market greens
- 4 radishes, thinly sliced
- ½ cup micro greens (watercress or arugula)
- kosher salt
- black pepper
In a medium bowl combine champagne vinegar and Dijon mustard. Quickly whisk the vinegar and mustard while slowly pouring in the olive oil. (Watch how to emulsify vinaigrette). Stir in chopped chervil, tarragon and thyme. Taste and add salt and pepper as needed.
Pour vinaigrette over greens and radishes. Toss to coat all the leaves. Garnish with micro greens and toss once more to coat. Serve alongside frittata.
These muffins are from Ina Garten, a great chef and recipe writer. Without fail, these muffins come out moist and delicious every time I make them. They’re filled with fresh berries, which give them a sweet tartness. They’re the perfect end to a spring brunch.
TriBerry Muffin Recipe
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ tablespoons ground cinnamon
- 1¼ cups milk
- 2 extra-large eggs, lightly beaten
- ½ pound unsalted butter, melted
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh strawberries, diced
- 1½ cups sugar
Preheat the oven to 375° F. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir to combine all the ingredients.
In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t over-mix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
Spoon the batter into the muffin cups to fill the liners. Bake until a cake tester comes out clean and the tops are nicely browned, about 20-25 minutes.
Adapted from barefootcontessa.com.
- Elana Karp
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