Mother’s day is today so I’m definitely late in posting these, but I was originally planning on also making vegan breakfast sausage to go with the rest of this brunch. It literally fell apart and burned so there will be no fake meat at this Mother’s Day brunch. However, don’t be too sad because I have two different frittata recipes as well as a delicious sangria recipe that any mom will surely love!
I was originally torn on what to make for Mother’s Day. I feel like for most people, it is a holiday where sweets are appropriate and necessary. But, since my mom hates sweets, I felt that it wasn’t in the spirit of Almost Like Mom’s to make dessert on Mother’s Day. What my mom does love though, and makes really well are egg frittatas. So, as a tribute to her, I came up with these two stellar frittata recipes.
First is the Potato and Herb Frittata. This recipe is based on a traditional Spanish tapa called “Tortilla Espanola”. These are everywhere in Spain and they’re simple and delicious. Andrew and I had one in Barcelona and I loved it! Obviously, you can’t go wrong with eggs and potatoes combined!
The second recipe is Florentine Frittata. For this recipe I knew I wanted to use feta cheese, so I just threw in other ingredients I thought would go well with feta. This combination of kale, tomatoes, olives and capers is delicious and healthy! You’ll love it.
Finally, it can’t be Mother’s Day without some wine so I made this lovely Fresh Citrus Sangria. This sangria is the BOMB, if I do say so myself. It’s really similar to the flavors of a margarita because of the citrus and tequila, but the wine and berries give it more of a fruity flavor which is perfect.
I hope you guys love these recipes AND love the shots of my awesome, nerdy lawyer mug.
Happy Mother’s Day!
Jackie
Potato and Herb Frittata
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Based on the traditional Spanish tapa, "Tortilla Espanola", this frittata is the perfect combination of eggs, potatoes and spices and it will knock your socks off!
Author: Jackie DeSana
Recipe type: Breakfast, Brunch
Cuisine: Vegetarian, Spanish
Serves: 8 servings
Ingredients
- 2 Yukon Gold potatoes, peeled and sliced into thin chunks
- 3 shallots, diced*
- 2 jalapenos, sliced
- 1 tbs garlic powder
- 1 tbs Italian seasoning
- 1 tbs fresh parsley, chopped
- 1 tbs fresh thyme
- 3 scallions, sliced thin
- 8 eggs, beaten
- 2 tbs olive oil
- a generous pinch of salt and pepper
Directions
- Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots and the jalapenos to the oil and cook until the shallots become translucent.
- When the shallots are cooked down, add the sliced potatoes to the mixture along with the garlic powder, Italian Seasoning and salt and pepper. Mix the ingredients thoroughly and cook until the potatoes begin to soften. This takes about ten minutes, I covered the pan and checked them about every two minutes to make sure they weren't burning. You may need to add more oil.
- When the potatoes are soft, pour the eggs into the pan. It's important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the scallions and fresh parsley over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
- When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned. Serve with hot sauce and sprinkle more scallions on for garnish.
Notes
*If you don't have shallots, use one large onion.
Eggs Florentine Frittata
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This recipe takes on similar ingredients you may find in an eggs florentine benedict at one of your favorite brunch spots! But today skip the lines, save your 50 bucks and make it at home!
Author: Jackie DeSana
Recipe type: Breakfast, Brunch
Cuisine: Vegetarian, Italian
Serves: 8 servings
Ingredients
- 2 shallots, finely chopped*
- 1 tbs fresh basil, chopped
- ½ cup pitted Kalamata olives, sliced in half**
- 1 cup cherry tomatoes, sliced in half
- 1 tbs Italian seasoning
- 1 tbs garlic powder
- 1 tbs capers, rinsed
- 2 cups kale, chopped
- ½ cup feta cheese, crumbled
- 1 tbs lemon zest
- 8 eggs, beaten
- generous pinches of salt and pepper
Directions
- Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots to the oil and cook until they become translucent.
- When the onions become cooked down, add the cherry tomatoes and olives to the pan along with the garlic powder, Italian seasoning, lemon zest and salt and pepper. Mix the ingredients thoroughly and cook until the tomatoes release most of their juice. Afterward, add in the kale and cook until it begins to wilt. This takes about 5 minutes.
- When the kale is wilted, pour the eggs into the pan. It's important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the fresh basil and feta cheese over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
- When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned and the cheese is bubbling. Serve with hot sauce and sprinkle more basil on for garnish.
Notes
*If you don't have shallots, use one large onion.
**If you can't find Kalamata olives using black ones will be fine. Usually Kalamata olives are in the ethnic foods isle by pesto and other Italian food. They might also be behind a deli counter or in an olive bar if your store has one
**If you can't find Kalamata olives using black ones will be fine. Usually Kalamata olives are in the ethnic foods isle by pesto and other Italian food. They might also be behind a deli counter or in an olive bar if your store has one
Fresh Citrus Sangria with Tequila and Berries
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Inspired by the flavors in a margarita, this sangria is fruity, refreshing and delicious! The perfect cocktail for lazy Sunday afternoons.
Author: Jackie DeSana
Recipe type: Cocktails
Cuisine: n/a
Serves: 6 servings
Ingredients
- 6 limes, juiced
- 3 lemons, juiced
- ¼ cup agave nectar
- 2 cups silver tequila
- 6 cups dry white wine
- pinch of sea salt
- soda water for topping
- berries for garnish, I used strawberries and blackberries
Directions
- To make a full batch of these, take a large bowl or pitcher and pour in tequila, white wine and agave nectar. Use a spoon to stir so the agave nectar will become incorporated.
- Squeeze the lemon and lime juice into the mixture and stir again. Take a pinch of sea salt and sprinkle it in. Salt helps to bring out a hint of sweetness in the citrus and is really great in this drink!
- Serve by placing fresh berries at the bottom of a wine glass, putting a couple ice cubes into the glass and pouring the sangria over it. Top with soda water. Enjoy!
