Since Mother’s Day is approaching we found some recipes so that you can start planning your Mother’s Day brunch!
- Onion frittata
- Tortilla Espanola
- The ultimate sticky buns
- Hey Hey, My My (cocktail)
- Dark chocolate waffles
- Pink peppercorn bacon
- Curried egg salad in mini pitas
- BA’s best cream scones
- Baked french toast with pecan crumble
- Radishes with burrata
- Ham and cheese waffles
- Chocolate souffles
- Rhubarb-almond cake
- Egg sandwich with green bean slaw
- Deviled eggs with crispy shallot gremolata
- Spring vegetables with quick-pickled vegetables
- Mushroom, leek, and fontina frittata
- Rose spritzer
- Nutmeg and black pepper popovers
- Yellow salad with citrus-date vinaigrette
- Strawberry-rhubarb salad with mint and hazelnuts
- Smoked trout salad
- Croque-monsieur
- Orange mint julep
- Snap pea salad with coconut gremolata
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Onion Frittata
The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.
Ingredients
SERVINGS: 4-6
- 8 large eggs
- 1/2 cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 tsp. minced fresh rosemary
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced onion
- 1/3 cup whole-milk ricotta
Preparation
Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Recipe by David Downie
Photograph by Marcus Nilsson
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