A Good Morning
By Meda Kessler
“Let’s make Mom breakfast.” These four words make some women shudder, as they know there will be burnt bacon and cold eggs to be eaten and a messy kitchen to clean up. But also there will be smiles, hugs and an A for effort. Thank goodness, Mother’s Day only comes once a year (insert smiley/winking face emoji here). But instead of an elaborate dish that needs to be served hot and eaten quickly, why not make a protein-rich casserole that can be served at any time of the day and is just as good at room temperature. Our favorite is a frittata packed with veggies, cheese and maybe a little ham or chicken. Here’s a basic recipe that can be easily tweaked. It’s good with coffee. Or champagne.
Baked Frittata
Serves 8
- 10 eggs
- 1 cup ricotta or sour cream
- 4 tablespoons heavy cream
- 2 cups shredded cheese of your choice
- Salt and pepper, to taste
- Olive oil
- 4 cups sliced vegetables (we used asparagus tips, mushrooms, leeks and red and green bell pepper)
- 1 cup cooked shredded chicken or diced ham, optional
- 2 cups baby spinach
- 2 small tomatoes, thinly sliced
- Fresh chives
Mix eggs, ricotta or sour cream, heavy cream and cheese in a large bowl. Season with salt and
pepper and set aside.
In a large skillet, add a little olive oil. Over medium heat, saute vegetables for 2 to 3 minutes.
Remove mixture to a bowl.
Heat oven to 350 degrees. Grease bottom and sides of a 12-inch round baking dish. Pour a little of the egg mixture into baking dish. Spoon veggies and proteins evenly on top of egg mixture. Top with remaining egg mixture. Finish with spinach, dollops of ricotta or sour cream and slices of tomato.
Bake for 45 minutes to an hour, tenting with foil at the halfway mark if necessary. Frittata is done when it’s nicely browned and mixture isn’t
too jiggly.
Remove from oven, let rest for 5 minutes, sprinkle with chives, slice and serve.
