A Mother’s Day Brunch

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i love planning small, intimate brunches. my absolute favorite.

so i started a Mother’s Day Brunch tradition a few years ago, and since then i have held it at my house every year and at two different homes.

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a butter flower served on my mom’s china – an espresso cup saucer.

 

 

it’s my opportunity to make a meal all fancy (or Martha Stewart-y depending on who you talk to).

a place card just for mom using stamps and stickers from all those crafty years.

 

 

 

 

 

 

 

 

the meal is pretty traditional. there is a frittata (lots of protein), baked cranberry/orange muffins (carbs), a berry fruit medley (carbs), earthy bread for toast (carbs) and good, strong coffee (for sanity) served.

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i use a pretty tablecloth, my best dishes and flowers.  the tablecloth varies, the flowers vary, but the dishes and menu stay the same.

 

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sometimes the butter shape varies also.  this year i decided to serve a butterfly flower.

big flowery hats are optional.

then with our belly full we head out to a greenhouse or two to buy flower and vegetable plants for our gardens for the season.


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A Mother’s Day Sausage and Vegetable Frittata

adapted from William Sonoma’s Summer Vegetable and Sausage Frittatas recipe

  • 6 eggs
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 lb of cooked ground sage, pork/breakfast sausage*
  • 1 cup peeled, diced zucchini
  • 1⁄2 cup diced red bell pepper
  • 1⁄2 cup diced yellow onion
  • 1 1/2 tbsp dried parsley
  • 1⁄4 cup plus 2 tbsp grated parmesan cheese
  • 1⁄3 cup crumbled goat cheese

Tip 1:  If you cannot find pork sausage with sage at the grocery store, buy pork sausage and mix in dried or fresh sage to taste.

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Tip 2:  If you are like me and prefer to prep as much as possible in advance, cook the sausage and dice the vegetables an hour or two before hand.  Cover each with plastic wrap and place in the frige until use. 

Preheat oven to 400 degrees.

Spray an everyday pan with a no-stick baking spray. (Makes one large frittata that can be cut into wedges.  I don’t own oval gratin dishes at the moment.)

In a large bowl whisk the eggs.  Whisk in the cream, salt and pepper.  Add the cooked sausage, zucchini, bell pepper, onion, parsley, 1/4 cup parmesan cheese and goat cheese. Mix until blended. Pour into the everyday pan.  Sprinkle top with 2 heaping tablespoons of parmesan cheese.

Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Frittata should be puffed and golden brown.

Serve warm.


While the frittata cools slightly, toast your bread.

And “Mangia, mangia!” as my little Sicilian mamma and Nonna would say.

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my litle Sicilian mamma

Happy Mother’s Day!

-f.

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