Food, Life and Love

Mom’s Frittata- The Classic

“Sunday clears away the rust of the whole week.”- Joseph Addison

Sunday Brunch is one of my favorite meals of the week. There is something magical about  a group of people around the table enjoying food together. To me, Sunday brunch starts your week off on the right foot. My dad is a cycling coach and growing up he would lead group bike rides from our house every Sunday. My mom and I would spend the morning in the kitchen making brunch for all of the riders. Typically we made pancakes. We would make dozens and dozens of pancakes in every possible flavor combination: Cranberry & Orange, Pumpkin Spice, Apple Cinnamon, Banana, basically any ingredient that needed to be utilized was turned into a pancake. Some of my favorite memories are those Sundays.

As I grew up we switched from pancakes to frittatas. Another brunch dish that is a vehicle to clean out your fridge. Almost any vegetable or meat is good in a frittata and it is always better with cheese.  It’s quick and easy but still feels special enough for Sunday brunch. Now when I go back to my childhood home for a night or a weekend I get to wake up with mom’s frittata. It is like waking up to a memory. If I’m really lucky my mom will have a pot of coffee ready and let me wear my PJ’s at the table.

Mom’s Frittata:

6-8 eggs (about 1 1/2 eggs per person)

Fresh Vegetables (mushrooms, tomatoes, asparagus, arugula, spinach, green chiles, and green onions are all good but you can use whatever are your favorite vegetables)

Fresh herbs (basil and cilantro are great)

1/4 c of sour cream

salt and pepper

Hot sauce

Cheese (cheddar, Asiago, and parmesan are my favorites, once again use the ones you like)

Preheat oven to 350. Butter a baking dish, 13 x 9 is usually a good. You want the egg mixture to come up at least a half an inch in your prepared dish. Chop your vegetables and mince your herbs. Whisk your eggs and mix in the sour cream. Add a splash of milk or water to thin it out just a bit. Mix in your vegetables and herbs. Season with salt and pepper and hot sauce if you like. Pour into your prepared pan and top with cheese. (If you like your eggs cheesy you can add about 1/4 cup of cheese into the egg mixture as well) Bake 35-45 minutes. Watch it closely when it hits 35 minutes. You want the center to be firm and the top to be slightly brown, but you don’t want to over cook it. Serve immediately and I recommend eating in your PJ’s!

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