Recipes You Will Love for Mother’s Day Brunch: Fresh Herb Frittata or Strawberry Almond Clafoutis
RECIPES YOU WILL LOVE FOR MOTHER’S DAY BRUNCH: FRESH HERB FRITTATA OR STRAWBERRY ALMOND CLAFOUTIS
An herb frittata or strawberry almond clafoutis is is the perfect dish for any Mother’s Day brunch!
Often, Scott and the kids let me sleep in one day of mother’s day weekend and prepare a wonderful breakfast-in-bed. One of my favorites is the Herb Frittata they made for me last year. They packed it full of my favorite herbs – basil, sage, thyme, and parsley. With the array of herbs surrounded by the creamy eggs and mozzarella cheese, I just melt with gushing love for the sweetest kids and husband in the world.
Eggs and herbs create the perfect union, making the Frittata the perfect dish in the spring for just about any occasion. With the longer days, my herbs are flourishing in the pots, herb gardens, and foundation plantings around my home and the chickens are producing tons off tasty eggs.
Fresh Herb Frittata
Herbs, to me, are God’s gift to food. You can change the entire flavor profile of a dish by adding or changing the herbs you use. Most herbs are incredibly easy to grow inside next to a sunny window, in a pot on your porch, or an herb garden in the backyard.
Frittata’s are very easy to prepare making it “kid” friendly – the entire family can pitch in and make a special meal for momma! From picking and chopping the herbs to whipping the eggs, everyone takes a part.
One of the tips to creating an excellent frittata is the cook very slowly over low heat. This process may take up to 15 minutes before turning the frittata or placing it in a hot oven to cook the top half. Also, for a lighter frittata, whip the eggs longer. Add all the fixin’s – as some say in the South – to the frittata. It’s your creation!
Fresh Herb Frittata
- 8 large eggs
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 Tablespoons fresh thyme chopped
- 2 Tablespoon sage leaves chopped
- 1/2 cup Italian parsley leaves chopped
- 1/2 cup fresh basil leaves chopped
- 1 shallot diced
- 1 cup mozzarella cheese shredded
- 4 Tablespoons butter
- Place rack in oven close to the broiler and set broiler on high.
- In a large bowl, blend eggs with salt and pepper until frothy.
- Add thyme, sage, parsley, basil, shallots, and cheese to egg mixture and blend.
- In an 8 to 10-inch sauté pan, heat butter until it begins to bubble. Add the egg mixture and cook over low heat for up to 15 minutes or until it is set on the bottom and sides of pan. Transfer pan to the oven and broil for about 3 minutes or until the eggs are puffed and lightly browned. Sprinkle with parsley and serve.
Strawberry Almond Clafoutis
The first time I made this dish, I fell in love with it. I remember walking in the my herb garden one sunny Sunday afternoon and looking at the light hitting the juicy fresh strawberries.
Coincidentally, I had just read about this delicious dessert and remembered that it looked really very simple. So I gathered up my strawberries and prepared this lovely dish in what seemed like no time at all.
Clafoutis is a baked French dessert originating in France during the 19th century. Traditionally black cherries were used in this dish, but other fruit substitutions are equally as wonderful.
To make clafoutis, the fruit of choice is arranged in a buttered dish with a cross between flan and a pancake-like batter poured over the top of the fruit and baked. It is simple, yet ever so tasty and gorgeous. I have used pears, peaches, blackberries, raspberries, and cranberries before, and every time I end up with an amazing dish.
Strawberry Clafoutis is perfect for a Mother’s Day Brunch. You can prepare this dish in less than 5 minutes and leave the work to the oven for the rest of the cooking time. There aren’t many dishes that I can say that about!
Strawberry Almond Clafoutis
- 1/2 tablespoon butter
- 1 pound strawberries (2 cups) hulled and halved
- 2 teaspoons cornstarch
- 1 1/4 cup milk
- 1 cup sugar plus extra for sprinkling
- 3 large eggs
- 1 tablespoon vanilla or almond extract
- 1/2 teaspoon salt
- 1 cup flour
- 1/2 cup sliced almonds
- powdered sugar for garnish
- Preheat oven to 350 degrees. Grease a 2-quart baking dish with the butter and sprinkle with a little sugar. Toss strawberries in the cornstarch and arrange berries, cut side down, in the baking dish.
- Using a blender, mix the milk, sugar, eggs, extract, salt, and flour for about 15 seconds. Pour batter over the strawberries. Sprinkle almonds over the top of mixture.
- Bake for 45 to 60 minutes or until puffy and golden brown, and set in the center. Sprinkle with powdered sugar and serve warm.