Mother’s Day can be special: a chance to show us moms that we are appreciated every day of the year. My kids and husband started a family tradition several years ago. I am encouraged to sleep late (which as most of you would agree – never happens) while they make me a special breakfast or brunch. While I love that they do this, my kids have found that the cooking is not always easy (they’re not chefs) and sometimes their hard work doesn’t result in the wonderful food they had in mind. But such is life.
In an effort to help and since Mother’s Day really is all about me, this year I created a simple frittata recipe that I knew I would love, and I suggested a menu with recipes from the new cookbook. They were thrilled and I can hardly wait for Mother’s Day!
Mother’s Day Menu
Orange juice (for us all)
Coffee (for my husband and me)
Hot Chocolate (for the kids)
Drop Biscuits (from Cooking For Your Gluten-Free Teen) with butter and jam
Fresh raspberries with Chantilly Cream (from Cooking For Your Gluten-Free Teen)
A frittata is good for breakfast, brunch, lunch or dinner, is more festive than an omelet and makes more servings. This frittata uses fresh asparagus, in season for Mother’s Day. I like eggs from “cage free” chickens; the fresher the eggs, the better the flavor.
I like to buy the big bags of frozen shrimp from Costco for recipes like this. Simply pull 1/2 pound out and allow to defrost before using in the frittata. They cook quickly and are reserved for later use.
Simply cut the asparagus and using the same pan with the shrimp liquid, cook until crisp tender.
In a large 4-quart bowl, beat eggs well with a whisk or hand-held mixer. Add cheese, thyme and salt. Stir to mix. Add reserved asparagus and chopped shrimp.
Spray a nonstick 12-inch skillet very well with nonstick cooking spray., heat then add egg mixture. Cook over medium until bottom is just set, about 2 minutes. Then transfer skillet to the oven. Bake until cooked through, about 10 minutes.
If my kids are good at one thing, it’s presentation! Each year they serve my Mother’s Day brunch on the Mother’s Day tray they gifted me many years ago. They swear it makes the food taste better, and I’d have to agree!
- 1 tablespoon canola oil
- 8 ounces (½ pound) frozen raw, peeled, deveined shrimp, plus 8 additional for garnish, defrosted
- 12 ounces (¾ pound) fresh asparagus, tough ends trimmed and discarded
- 9 eggs
- ½ cup finely grated aged Parmesan
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon salt
- Thinly sliced crosswise green onions, white and green parts, as needed
- Sour cream, as needed
- In a 10-inch heavy skillet over medium heat, heat oil. Add shrimp and cook, stirring, until shrimp are just cooked through. They will release liquid. Using tongs transfer shrimp to a large plate to cool. Reserve.
- Cut tips off asparagus and reserve. Cut asparagus stems into ½-inch pieces. Add tips and stems pieces to pan with shrimp liquid and cook, stirring, over medium heat until liquid has evaporated and asparagus is crisp tender. Transfer to a large plate to cool.
- Remove 8 cooked shrimp for garnish and reserve. Chop remaining shrimp into ½-inch pieces. Reserve.
- Preheat oven to 425°F.
- In a large 4-quart bowl, beat eggs well with a whisk or hand-held mixer. Add cheese, thyme and salt. Stir to mix. Add reserved asparagus and chopped shrimp.
- Spray a nonstick 12-inch skillet very well with nonstick cooking spray. Heat over medium until hot but not smoking. Stir egg mixture and pour into pan. Shake pan to distribute ingredients evenly. Cook over medium until bottom is just set, about 2 minutes. Then transfer skillet to the oven. Bake until cooked through, about 10 minutes.
- Remove from oven. Carefully loosen edge and bottom of frittata using a nonstick spatula. Slide frittata onto a 14-inch plate or cutting board. Garnish around edges with 8 reserved shrimp, equally spaced. Dot with sour cream and sprinkle with sliced greed onion.
- Cut into 8 wedges.
Tip: Several brands of nonstick cookware is made using PTFE (polytetrafluoroethylene) and PFOA (perflourooctanoic acod). Information about these chemicals can be found on the internet. I use only “green” nonstick cookware. Several brands are available and labels will clearly state “free of PTFE ad PFOA.”
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